Total Time)
1 hrs 35 mins:
Cook Time)
1 hrs 15 mins:
Prep Time)
20 mins:
Yield)
4 to 6 servins:
Servings)
5:
Ingredients:
3 cups vegetable broth
2 tablespoons butter
3 delicata squash halved lengthwise and seeded
salt to taste
1.2 cups heavy whipping cream
1 onion chopped
ground black pepper
Directions:
Step.1
Preheat oven to (325 degrees) F (165 degrees) C. Place squash cut sides down in a baking dish. Add 1.8 inches of water to the baking dish. Cover with foil. Bake for about 37 to 40 minutes, or until soft. Let cool.
Step.2
Melt the butter in a large sauté pan, add the onions, and cook over a low heat, stirring occasionally, until the onions are soft but not browned.
Step.3
Shred the squash, add it to the onions, add the stock and heavy cream, and cook over medium, stirring occasionally, for about 22 to 25 minutes.
Step.4
Puree the soup in a blender or food processor. Add salt and pepper to taste and serve.
Step.5
Full enjoy
Nutrition Facts:
Per - Serving
4g
Protein
32g
Fat
417
Calories
34g
Carbs
Tags:
Soup