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Hazelnut Squash Soup

Hazelnut Squash Soup

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Submitted by milt43

Hazelnut Squash Soup recipe

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

1 ½ 355
CUPS ML WINTER SQUASH
mashed, cooked, or 1 package frozen cooked *
1 237
CUP ML HAZELNUTS (FILBERTS)
finely chopped
½ 118
CUP ML ONIONS
finely chopped
1 0.9
QUART L CHICKEN BROTH
or stock *
1 1
X X SALT
to taste *
¼ 1.3
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML BUTTER
or margarine
2 3E+1
TABLESPOONS ML SHERRY

Directions

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 Arrow up button

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Nutrition Facts

Serving Size 42g (1.5 oz)
Amount per Serving
Calories 277 78% 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?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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