Butternut Squash Souffle Recipe | Yummly

Butternut Squash Souffle

RECIPESPLUS
7Ingredients
45Minutes
340Calories

Ingredients

US|METRIC
  • 3 tablespoons butter (at room temperature)
  • 2 tablespoons Parmesan (grated)
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups butternut squash soup (prepared)
  • 2 large eggs (at room temperature, separated)
  • 1/2 teaspoon nutmeg
  • mixed salad (to serve)
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    Directions

    1. Place a baking sheet in oven. Preheat oven to 350°F. Use 1 tbsp butter to grease two 1-cup ramekins. Sprinkle 2 teaspoons of the Parmesan into each dish to coat base and sides. Chill until required.
    2. Melt remaining butter in a saucepan over low heat. Add flour and cook, stirring, for 1 minute or until bubbling. Slowly whisk in butternut squash soup until combined and smooth. Continue to whisk and cook until mixture almost reaches a gentle simmer. Transfer mixture to a heatproof bowl. Whisk in egg yolks until combined and smooth. Whisk in nutmeg. Cool slightly.
    3. Beat egg whites until firm peaks form. Fold 1/3 of the egg white into squash mixture until combined. Gently fold in remaining egg white until just combined; don't over-mix. Spoon into prepared ramekins and level surface. Sprinkle with remaining Parmesan. Place on hot tray in oven and bake for 30 minutes or until puffed and golden. Serve with salad.
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    NutritionView More

    340Calories
    Sodium34% DV810mg
    Fat40% DV26g
    Protein24% DV12g
    Carbs6% DV19g
    Fiber8% DV2g
    Calories340Calories from Fat230
    % DAILY VALUE
    Total Fat26g40%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol265mg88%
    Sodium810mg34%
    Potassium170mg5%
    Protein12g24%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate19g6%
    Dietary Fiber2g8%
    Sugars6g12%
    Vitamin A100%
    Vitamin C15%
    Calcium15%
    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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