| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Dkuhnen msn, Soups, Vegetables | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 1 | Minced onion | |
| 1 | Leek, halved and thinly | |
| Sliced | ||
| 2 | lb | Butternut squash |
| 4 | c | Vegetable or chicken stock |
| 2 | Sage leaves, finely chopped | |
| 1 | Sprig of thyme | |
| Salt and pepper to taste |
INSTRUCTIONS
In a large pot, saute onions and leeks in oil. Peel, seed and cube the sqaush. Add to vegetables with stock and simmer until squash is tender. Puree vegetables in blender or food processor. Heat until boiling then simmer for 15 minutes with sage leaves, thyme, salt and pepper. Source: TV Guide, November 25th, 1995. Posted to MM-Recipes Digest V3 #207 Date: Mon, 29 Jul 96 17:30:11 UT From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 1471
Calories From Fat: 1006
Total Fat: 113.5g
Cholesterol: 407.7mg
Sodium: 3457.9mg
Potassium: 886mg
Carbohydrates: 41.8g
Fiber: 5.6g
Sugar: 7.2g
Protein: 79.9g