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Add a photoServings: 12
Ingredients
- 6 ounce butternut squash, peeled, diced
- 1 x shallot, finely, diced
- 1 ounce extra virgin olive oil
- 2 c. chicken stock
- 6 Tbsp. whipped cream nutmeg
- 1 x salt and pepper te maple syrup
Directions
- In a medium pot, heat the oil and sweat the shallots. They must not brown. Add in the squash and the stock and simmer for 20 min or possibly till the squash is fully cooked through. With the hand blender, puree the sauce till smooth, pass it through a fine sieve and return the liquid to a pot. Add in the maple syrup, salt, pepper and nutmeg to taste.
- Add in the whipped cream and froth with a hand blender before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 29 | |
| Calories from Fat 21 | 72% |
| Total Fat 2.41g | 3% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 73mg | 2% |
| Total Carbs 1.55g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.26g | 0% |
| Protein 0.51g | 1% |
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