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Ingredients
- 1 butternut squash
- 1 head of garlic (6 pods are needed for this recipe)
- 3-4 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 cup of thinly chopped leeks
- 1/2 teaspoon whole black peppercorns
- 4 cups water
- 1 cup light cream
- 2 teaspoons salt
- 1 handful parsley
View Full Recipe at Cooking in Westchester -…
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1293g | |
| Calories 924 | |
| Calories from Fat 830 | 90% |
| Total Fat 94.23g | 118% |
| Saturated Fat 35.44g | 142% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 4799mg | 200% |
| Potassium 431mg | 12% |
| Total Carbs 16.86g | 4% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.95g | 1% |
| Protein 7.75g | 12% |
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