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Butternut Squash Soup with Thyme and Taleggio
FROM A CHEF’S KITCHEN14Ingredients
60Minutes
390Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 2 Tbsp. butter
- 2 onions (medium, coarsely chopped)
- 3 stalks celery (coarsely chopped)
- 2 medium carrots (coarsely chopped)
- 8 cloves garlic (coarsely chopped)
- 6 cups chicken broth
- 1 butternut squash (large, 4 to 4 1/2 pounds, peeled, seeded and cubed)
- 1 Tbsp. chopped fresh thyme (plus more for garnish)
- 1/2 lb. taleggio cheese (rind removed and cut into 1/2-inch pieces)
- 1/2 cup heavy cream
- salt
- freshly ground black pepper
- 1 pinch cayenne pepper (optional)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium570mg24% |
| Potassium700mg20% |
| Protein16g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A240% |
| Vitamin C35% |
| Calcium35% |
| Iron6% |
* 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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