Photo: Cala
Butternut squash soup with crisps
11 ingredients
30 min + 30 min
Serves 3-4
openrecipes
Nothing gets wasted here: the crisps that go with this easy soup are made with rosemary-speckled squash peelings.
Estimated Nutrition (whole recipe, rough)
303
Calories
2g
Protein
25g
Fat
13g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 butternut squash
- 2 tbsp olive oil
- 1 onion
- , to taste butter
- 600ml/20fl oz vegetable stock
- 1 heaped tsp hot smoked paprika
- salt and freshly ground black pepper
- reserved butternut squash
- drizzle olive oil
- few drops sherry vinegar
- 2 tbsp finely chopped rosemary
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes