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Ingredients
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3 delicata squash, halved lengthwise and seeded
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1 onion, chopped
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3 cups vegetable broth
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1 ½ cups heavy whipping cream
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2 tablespoons butter
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salt to taste
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ground black pepper to taste
Directions
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Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
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In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
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Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
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Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Nutrition Facts (per serving)
417 | Calories |
32g | Fat |
34g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 417 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 19g | 97% |
Cholesterol 110mg | 37% |
Sodium 345mg | 15% |
Total Carbohydrate 34g | 12% |
Dietary Fiber 5g | 18% |
Total Sugars 9g | |
Protein 4g | 9% |
Vitamin C 31mg | 34% |
Calcium 150mg | 12% |
Iron 2mg | 12% |
Potassium 984mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.