Butternut Squash Soup with Brown Butter and Nutmeg Crème Recipe | Yummly

Butternut Squash Soup With Brown Butter And Nutmeg Crème

FOOD AND STYLE
13Ingredients
60Minutes
380Calories

Ingredients

US|METRIC
  • 1/2 cup heavy cream
  • 1 1/4 teaspoons grated nutmeg (freshly, use a microplane grater)
  • 3 tablespoons extra-virgin olive oil
  • 1 leek (large, – green leaves trimmed off, keep white and pale green parts only, halved lengthwise, thoroughly rinsed and cut in 1/8″ slices, 2 cups)
  • 4 shallots (large, – skinned and cut in 1/4″ pieces, 1 1/4 cups)
  • 2 garlic cloves (– skinned and finely chopped)
  • 1 butternut squash (medium, 2 1/4 lbs, 1 kg – peeled, seeded and cut in 1″ pieces, 6 1/2 cups)
  • 2 cups vegetable stock
  • 4 cups spring water
  • 1 1/2 teaspoons sea salt
  • ground black pepper (freshly, to taste)
  • 3 tablespoons brown butter (– melted as garnish)
  • 6 fennel (dill or chervil sprigs as garnish)
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    NutritionView More

    380Calories
    Sodium53% DV1260mg
    Fat29% DV19g
    Protein14% DV7g
    Carbs17% DV50g
    Fiber44% DV11g
    Calories380Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol40mg13%
    Sodium1260mg53%
    Potassium1840mg53%
    Protein7g14%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber11g44%
    Sugars4g8%
    Vitamin A240%
    Vitamin C100%
    Calcium25%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

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