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Hazelnut Squash Soup

Hazelnut Squash Soup

Hazelnut Squash Soup recipe













Low Cholesterol, Trans-fat Free, Good source of fiber


1 ½ cups winter squash
mashed, cooked, or 1 package frozen cooked
1 cup hazelnuts (filberts)
finely chopped
½ cup onions
finely chopped
1 quart chicken broth
or stock
1 x salt
to taste
¼ teaspoon black pepper
2 tablespoons butter
or margarine
2 tablespoons sherry


Combine squash, hazelnuts, onion and broth in saucepan.

Bring to a boil; cover and simmer 30 minutes, stirring occasionally.

Stir in salt to taste, pepper, butter and sherry.

Serve with roasted hazelnuts or pumpkin seeds if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 27778% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 331mg 14%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 16%
Sugars g
Protein 14g
Vitamin A 7% Vitamin C 12%
Calcium 6% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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