Butternut Squash Soup With Toasted Hazelnuts Recipe
Servings: 1
Ingredients
- 4 x strips bacon
- 1 med onion diced
- 1 x butternut squash peeled and diced
- 4 c. chicken broth Salt to taste Freshly-grnd black pepper to taste Croutons Lowfat sour cream Toasted hazelnuts
Directions
- In a 3-qt saucepan, fry the bacon over medium heat till crispy. Remove the bacon and add in the onion, stirring often till lightly browned. Add in the diced squash and saute/fry for about 10 more min. Add in the chicken stock and bring to a boil. Lower the heat and simmer for about 30 min, till squash is very tender.
- Puree the soup in a food mill, blender or possibly food processor. Return the soup to the pot and bring back to a simmer adding the crumbled bacon. Put about 2 c. into each soup bowl. Garnish with the croutons, put a dollop of lowfat sour cream in the center and top which with a sprinkling of minced, toasted hazelnuts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1175g | |
| Calories 724 | |
| Calories from Fat 524 | 72% |
| Total Fat 58.11g | 73% |
| Saturated Fat 19.16g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 1258mg | 52% |
| Potassium 1211mg | 35% |
| Total Carbs 21.53g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 5.45g | 4% |
| Protein 33.74g | 54% |
