Butternut soup

Original

There are many recipes out there for butternut soup. This is mine.

Time

1 hour total: 20 minutes attended, 40 minutes unattended

Difficulty

very easy

Special requirements

stick blender

Yield

2831 g (servings 6 –8)

Ingredients

Weight

Volume

Procedure

Butternut

350 g

2½ cup

Leeks

178 g

2 leek

Onion, sliced

220 g

2 medium (2-½-inch dia)

Butter

43 g

30 tbsp

Chicken stock

1920 g

8 cup

Heat butter in heavy based pot over medium heat

Sweat leeks and onions until translucent

Add butternut and stirfry for 2 minutes

Add chicken stock and bring to a boil

Reduce heat to low and simmer until butternut is soft

Cream

120 g

½ cup

Salt

Black Pepper

Blend with stick blender off heat, till soup is smooth

Stir in cream

Season to taste, return to stove and simmer for 5 minutes

Original: 2008.

Nutrition

Serving size 472 g; calories 264.6 kcal, kilojoules 1107.9 kJ, protein 10.1 g, carbohydrates 24.1 g, sugar 9.1 g, fat 13.7 g, saturated fat 7.2 g, unsaturated fat 9 g, trans fat 0.2 g, fiber 2.3 g, cholesterol 38.2 mg,

Type soup

Author Jaco

Yield (approx)

Servings

–

Serving size 354–472 g

Serve	Per serve
Energy (kcal)	264.6
Energy (kJ)	1107.9
Protein (g)	10.1
Fat (g)	13.7
Carbs (g)	24.1
Sugars (g)	9.1
Fiber (g)	2.3
Sodium (mg)	476.1
Cholesterol (mg)	38.2

Full details