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Hazelnut Squash Soup

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Hazelnut Squash Soup

Hazelnut Squash Soup recipe

 

Yield

6 servings

Prep

15 min

Cook

30 min

Ready

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

Ingredients

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

Amount Measure Ingredient Features
355 ml winter squash
mashed, cooked, or 1 package frozen cooked
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237 ml hazelnuts (filberts)
finely chopped
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118 ml onions
finely chopped
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0.9 l chicken broth
or stock
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1 x salt
to taste
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1.3 ml black pepper
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3E+1 ml butter
or margarine
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3E+1 ml sherry
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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 27778% 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?
 

The Healthy Recipe

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