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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 113.6
  • Total Fat: 2.6 g
  • Cholesterol: 6.5 mg
  • Sodium: 655.1 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Farmhouse Butternut Squash Soup (Epicurious) calories by ingredient
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Farmhouse Butternut Squash Soup (Epicurious)

Submitted by: JEANETTESCOTT

Introduction

http://www.epicurious.com/recipes/food/vie
ws/Farmhouse-Butternut-Squash-Soup-351
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http://www.epicurious.com/recipes/food/vie
ws/Farmhouse-Butternut-Squash-Soup-351
412#ixzz12vdEFCxq

Number of Servings: 6

Ingredients

    4 bacon slices
    4 large garlic cloves, chopped
    1 teaspoon caraway seeds
    2 pounds butternut squash, peeled, seeded, and chopped
    1/2 pounds carrots, chopped
    1 Granny Smith apple, peeled, cored, and chopped
    3 thyme sprigs
    2 Turkish bay leaves or 1 California
    3 1/2 cups reduced-sodium chicken broth
    2 cups water
    1 to 1 1/2 teaspoons cider vinegar

Directions

Cook bacon in a 4-to 6-quart heavy pot over medium heat until crisp. Transfer bacon to paper towels to drain.

Add garlic and caraway seeds to fat in pot and cook, stirring occasionally, until garlic is pale golden, about 1 minute. Add squash, carrots, apple, thyme, bay leaves, broth, water, 3/4 teaspoon salt, and 1/2 teaspoon pepper and boil, uncovered, until vegetables are tender, 15 to 20 minutes. Discard thyme and bay leaves.

Purée about 4 cups soup in a blender, in batches if necessary, until smooth (use caution when blending hot liquids). Return to pot and season with salt, pepper, and vinegar. Serve topped with crumbled bacon.

Number of Servings: 6

Recipe submitted by SparkPeople user JEANETTESCOTT.






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