60 min.
Preparation time
Preparation: 20 min.
Cooking: 40 min.
Gaps: GAPS_FULL
Total: 60 min.
Servings
Serve: 6 persons
Weight Per Serving: 416g
Price Per Serving: 1.34$
206kcal
Nutrition
Calories: 206kcal
Protein: 14.72%
Fat: 31.6%
Carbs: 53.68%
Ingredients
- 2 pound butternut squash peeled seeded
- 6 cups chicken stock see
- 6 servings nutmeg
- 1 medium onion chopped
- 6 servings pepper black freshly ground
- 2 tablespoons butter unsalted
Equipment
Directions
- Cut squash into 1-inch chunks. In large pot melt butter.
- Add onion and cook until translucent, about 8 minutes.
- Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
- Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.
- Serve.
Nutrition Facts
Properties
Nutrition Score
17.070000071888%
Flavonoids
Nutrients percent of daily need