Directions:
- Melt butter in a heavy large saucepan, over medium-low heat.
- Add onion and cook until transparent, stir occasionally for about 10 minutes.
- Add flour and stir 3 minutes.
- Add stock and bring to a boil, stir constantly.
- Add squash and bay leaves, simmer until squash is very tender, about 15 minutes.
- Blend in can of soup and whipping cream.
- Season to taste and remove bay leaves.
- Puree soup in blender.
- Before serving add shrimp and heat on low.
- Butternut squash can be substituted for pumpkin. Sprinkle with nutmeg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 707.82 Kcal (2964 kJ) | ||
| Calories from fat | 418.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.49g | 72% | |
|---|---|---|---|
| Cholesterol | 135.53mg | 45% | |
| Sodium | 1825.79mg | 76% | |
| Potassium | 691.08mg | 15% | |
| Total Carbs | 59.43g | 20% | |
| Sugars | 7.88g | 32% | |
| Dietary Fiber | 3.87g | 15% | |
| Protein | 17.82g | 36% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.7mg | 15% | |
| Calcium | 119.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 145.48 Kcal (609 kJ) | ||
| Calories from fat | 85.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.55g | 72% | |
|---|---|---|---|
| Cholesterol | 27.85mg | 45% | |
| Sodium | 375.25mg | 76% | |
| Potassium | 142.04mg | 15% | |
| Total Carbs | 12.21g | 20% | |
| Sugars | 1.62g | 32% | |
| Dietary Fiber | 0.8g | 15% | |
| Protein | 3.66g | 36% | |
| Vitamin C | 2.3mg | 18% | |
| Iron | 0.6mg | 15% | |
| Calcium | 24.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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