Butternut Squash Soup with Chestnuts
Soups
Amount to eat (1 serving)
Time to prepare: 35 mins to prep
Time to cook: 60 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 0.6g
Glucose: 1.7g
Fructose: 1.7g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0.2g

Fats

Saturated: 2.1g
Monounsaturated:4g
Polyunsaturated: 0.7g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 4.2g 17%
Net Carbs: 20
Sodium: 55.3mg 3%
Potassium: 621.1
Cholesterol: 7.6

Nutritional Values (g)


Calories: 163 Fat: 7g
Protein: 2g Carbs: 25g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Celery (Raw)
1 stalk, medium (7-1/2″ – 8″ long) / 40 grams
Shallots (Raw)
4 tbsp chopped / 40 grams
Nutmeg (Spices, ground)
1/4 tsp / 0.55 grams
Olive oil (Salad or cooking)
2 tbsp / 27 grams
Whipped cream (Cream topping, pressurized)
1 cup / 60 grams
Water (Plain, clean water)
5 cup / 1.2 kg
Squash (Winter, butternut, raw)
680 grams / NAN
Bay leaf (Spices)
1 tbsp, crumbled / 1.8 grams
Tomatoes (Red, ripe, canned, packed in tomato juice)
1 can / 190 grams
Carrots (Raw)
1 medium / 61 grams
Chestnuts (Nuts, european, roasted)
1/2 cup / 71.5 grams
Thyme (Fresh)
3 tsp / 2.4 grams

Instructions

Step 1
Chop shallots, carrot & celery rib. Drain diced tomato can. Peel, seed and cut butternut squash into (1-inch) cubes. Chop chestnuts.
Step 2
Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-quart heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.
Step 3
Add squash, water, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper
Step 4
Step 4
Step 5
when blending hot liquids). Thin soup if desired and season with salt and pepper.
Step 6
Ladle soup over chestnuts in bowls.