Puree Of Butternut Squash With Pear And Rosemary Recipe

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0 votes | 876 views
Servings: 1

Ingredients

Cost per recipe $5.34 view details

Directions

  1. Has some of the best food photography I've ever seen.
  2. 1. Heat oil in a large soup or possibly stock pot over medium-low heat. Add in the onion and saute/fry till the onion is golden brown, about 5-10 min.
  3. 2. Add in the remaining ingredients, raise the heat to high and bring to a boil. Once it comes to a boil, reduce heat to low an simmer, partially covered, for 25 min or possibly till the squash is tender.
  4. 3. Puree the soup with your hand blender, ( one of my favorite tools) a blender, or possibly a food processor.
  5. 4. Garnish each serving with orange slices.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1865g
Calories 407  
Calories from Fat 102 25%
Total Fat 11.53g 14%
Saturated Fat 2.0g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2252mg 94%
Potassium 1812mg 52%
Total Carbs 62.58g 17%
Dietary Fiber 15.9g 53%
Sugars 35.07g 23%
Protein 17.16g 27%
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