95 min.
Preparation time
Preparation: 20 min.
Cooking: 75 min.
Gaps: no
Total: 95 min.
Servings
Serve: 6 persons
Weight Per Serving: 427g
Price Per Serving: 1.53$
326kcal
Nutrition
Calories: 326kcal
Protein: 4.76%
Fat: 66.86%
Carbs: 28.38%
Ingredients
- 2 tablespoons butter
- 3 delicata squash halved lengthwise seeded
- 6 servings pepper black to taste
- 1.5 cups cup heavy whipping cream
- 1 onion chopped
- 6 servings salt to taste
- 3 cups vegetable stock
Equipment
- food processor
- sauce pan
- oven
- blender
- baking pan
- aluminum foil
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- Place the squash, cut sides down, in a baking dish.
- Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
- In a large saucepan, melt butter.
- Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
- Scrape the squash out of the flesh and add to onions.
- Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
- Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Nutrition Facts
Properties
Nutrition Score
14.126521473346%
Flavonoids
Nutrients percent of daily need