Scaramouche Roasted Butternut Squash Soup

60 minutes Prep: 15 minutes Cook: 45 minutes

349 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

4	pounds	butternut squash
1/2	cup	butter	melted
4	large	onions	peeled, diced
1	each	leek	white part only
1	rib	lamb rib chops	sliced
2	cloves	garlic	chopped
2	quarts	chicken broth
1	pinch	nutmeg
1	pinch	thyme
1	cup	heavy whipping cream
1	x	salt and black pepper
1	x	cinnamon	ground

Directions

Cut squash in half lengthwise.

Brush with some of the melted butter.

Bake for 40 minutes in a 400F oven.

Set aside and allow to cool.

In a large pot, add remaining butter and vegetables.

Cook until soft, but do not brown.

Scoop squash from shells and discard skins.

Add squash to onion mixture along with stock.

Increase heat and simmer for 5 minutes.

Season with thyme and nutmeg.

Remove from heat.

When cooled a bit, puree in blender or food processor or press through coarse sieve.

Return to pot.

Add cream and heat almost to boiling.

Garnish with cinnamon, if desired, and serve.

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Nutrition Facts

Serving Size 348g

Amount per Serving

Calories 349 61% of calories from fat

	% Daily Value*
Total Fat 24.0g	36%
Saturated Fat 14.0g	72%
Trans Fat 0.0g
Cholesterol 73mg	24%
Sodium 191mg	8%
Total Carbohydrate 35.0g	12%
Dietary Fiber 1.0g	5%
Sugars 9.0g
Protein 5.0g	11%

Vitamin A	522%		Vitamin C	68%
Calcium	14%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Muesli

good for those requiring a non wheat, dairy free diet - i added seeds and served with freshly sliced orange and a little juice to moisten - can be put together easily and quickly. nice