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Butternut Squash-Carrot Soup with Pork “Croutons”
WILLIAMS-SONOMA15Ingredients
105Minutes
480Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 butternut squash (large, about 3 lb., peeled, seeded and cut into 1-inch cubes)
- 3 carrots (large, peeled and cut into 1-inch pieces)
- 2 Tbsp. olive oil
- kosher salt
- freshly ground pepper
- 10 oz. pork belly (slab, cut into batons about 1/2 by 1/2 by 1 inch)
- 2 Tbsp. unsalted butter
- 1 yellow onion (large, thinly sliced)
- 1 Granny Smith apple (large, peeled, cored and thinly sliced)
- 2 garlic cloves (minced)
- 4 Tbsp. chicken stock concentrate (mixed with 6 cups water)
- 2 thyme sprigs (fresh)
- 1 bay leaf
- 1 cup heavy cream
- 2 Tbsp. fresh flat leaf parsley (chopped)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat20g100% |
| Trans Fat |
| Cholesterol95mg32% |
| Sodium160mg7% |
| Potassium500mg14% |
| Protein6g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A240% |
| Vitamin C35% |
| Calcium10% |
| Iron10% |
* 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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