Directions:
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 360.39 Kcal (1509 kJ) | ||
| Calories from fat | 207.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.1g | 36% | |
|---|---|---|---|
| Cholesterol | 43.05mg | 14% | |
| Sodium | 1355.07mg | 56% | |
| Potassium | 929.65mg | 20% | |
| Total Carbs | 33.76g | 11% | |
| Sugars | 7g | 28% | |
| Dietary Fiber | 4.34g | 17% | |
| Protein | 9.45g | 19% | |
| Vitamin C | 37.3mg | 62% | |
| Vitamin A | 1.8mg | 59% | |
| Iron | 1.7mg | 10% | |
| Calcium | 162.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 75.95 Kcal (318 kJ) | ||
| Calories from fat | 43.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.87g | 36% | |
|---|---|---|---|
| Cholesterol | 9.07mg | 14% | |
| Sodium | 285.58mg | 56% | |
| Potassium | 195.92mg | 20% | |
| Total Carbs | 7.12g | 11% | |
| Sugars | 1.48g | 28% | |
| Dietary Fiber | 0.92g | 17% | |
| Protein | 1.99g | 19% | |
| Vitamin C | 7.9mg | 62% | |
| Vitamin A | 0.4mg | 59% | |
| Iron | 0.4mg | 10% | |
| Calcium | 34.3mg | 16% | |
* 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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