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Creamy Butternut Squash Soup
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Creamy Butternut Squash Soup

1 Hour 10 Minutes
1 Hr 10 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1-2 medium -size fresh butternut squash
1 Tbsp olive oil
1 stick butter, softened, divided
1 medium onion
1 cup heavy cream
Salt & pepper to taste
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Let's Make It
1
Cut squash in half and take out seeds. Cut squash into medium pieces and boil till soft
2
(set aside). Peel off skin when cooled a little.
3
In a frying pan add 1 Tbsp. of oil and 1 Tbsp. of butter. Cut and chop onion and put in frying pan. Sautee till caramelized.
4
In a food processer add peeled squash and turn on. Add the rest of the softened butter, onions, and then the heavy cream. Blend till mixed.
5
Put mixture back into the skillet and heat through till hot on medium heat stirring. Don't over heat. Add salt and pepper to taste.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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