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Ingredients
- 1 1/4 c. sliced onion, tightly packed
- 2 1/2 c. minced butternut squash, tightly packed
- 3 c. chicken stock
- 2 c. water
- 2 teaspoon minced fresh sage
- 1 c. heavy cream
- 4 ounce. butter
- Salt and pepper to taste
- 6 tbsp. crumbled roquefort cheese, room temp.
- 6 tbsp. minced toasted walnuts
- 3 teaspoon chopped chives
Directions
- Place onions in saucepan, sprinkle lightly with salt and cook over low heat 10 min till translucent/soft. Stir in squash, cook 10 min longer.
- Add in stock, water, sage and simmer 20 min.
- Add in cream and simmer 5 min. Puree in a food processor (in several batches). Meanwhile, heat a skillet till very warm; add in butter and cook for 30 seconds, just till browned. Stir into soup and season with salt and pepper. Serve topped with cheese, nuts and chives. Serves 4-6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 259 | 81% |
| Total Fat 29.63g | 37% |
| Saturated Fat 17.44g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 577mg | 24% |
| Potassium 351mg | 10% |
| Total Carbs 9.73g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.14g | 1% |
| Protein 6.21g | 10% |
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