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10Ingredients
70Minutes
230Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 Tbsp. extra virgin olive oil
- 1 medium onion (sliced or diced)
- 1 fennel bulb (large, core and tough stalks removed, thinly sliced)
- 4 cups butternut squash
- 4 cups stock (chicken or vegetable)
- salt
- pepper
- 1/2 cup heavy cream (or creme fraiche, optional)
- fennel fronds (optional)
- fennel pollen (optional)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium400mg17% |
| Potassium780mg22% |
| Protein7g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A210% |
| Vitamin C45% |
| 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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Reviews(1)
Y 5 years ago
Turned out great! Didn’t have any stock, so just used water but it was still very flavourful. Make sure to get all the caramelized bits from the roasting pan. I deglazed it with hot water and added it all to the blender.