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Butternut Bisque with Pancetta and Scallops
SEASONS AND SUPPERS17Ingredients
2Hours
640Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 cups butternut squash (roasted, about 4 1/2 lbs. of squash)
- 3 Tbsp. butter
- 1/2 cup diced onion
- 1/2 cup mcintosh apple (shredded peeled)
- 4 cups chicken broth
- 1 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1/2 cup heavy whipping cream
- 6 pancetta (rounds)
- 6 sage leaves (large)
- 1 Tbsp. olive oil
- 18 scallops (thawed Marina Del Ray)
- salt
- pepper
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- heavy cream (to drizzle)
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NutritionView More
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640Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories640Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol190mg63% |
| Sodium3690mg154% |
| Potassium2680mg77% |
| Protein65g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber6g24% |
| Sugars3g |
| Vitamin A320% |
| Vitamin C60% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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