私 房 菜 (2)
2012/01/12 16:15
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Ingredients :
.1 (2 to 3 pound)butternut squash, peeled and seeded
.2 tablespoons unsalted butter
.1 medium onion, chopped
.6 cups chicken stock
.Nutmeg
.Salt and freshly ground black pepper.
Directions:
Cut squash into 1-inch chunks. In large pot melt butter.
Add onion and cook until translucent, about 8 minutes.
Add squash and stock. Bring to a simmer and cook until
squash is tender, about 15 to 20 minutes. Remove squash
chunks with slotted spoon and place in a blender and puree.
Return blended squash to pot. Stir and season with nutmeg,
salt and pepper. Serve.
Serves 6
Calories : 125
Total Fat : 5 grams
Saturated Fat : 2.5 grams
Protein : 3 grams
Total carbohydrates : 19 grams
Sugar : 4 grams
Fiber : 3.5 grams
Cholesterol : 10 milligrams
Sodium : 1044 milligrams
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