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Recipe

shree raghunath temple RadioSurabhi 104.9 FM HD4
Pumpkin Butternut Squash Soup

By: Unknown
Region: Indian
Dish:Vegetarian - Soups
Servings: 8
Time to Prepare: 30 Mins

Ingredients

1 package (12 oz) frozen butternut squash
6 slices bacon
1 large sweet onion, chopped (1 cup)
1 can (15 oz) pumpkin (not pumpkin pie mix)
3 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper (cayenne)
1 cup half-and-half
1/2 cup freshly grated Parmesan cheese
1 bag (5 oz) Caesar croutons

Directions

Cook squash in microwave as directed on package. Meanwhile, in 3-quart saucepan, cook bacon until crisp; drain on paper towels. Reserve 2 tablespoons drippings. Crumble bacon; set aside.
Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. Add squash, pumpkin, broth, salt, black pepper and red pepper. Heat to boiling; reduce heat to medium. Cover; simmer 15 minutes. Remove from heat; cool 10 minutes. Stir in half-and-half.
In blender, place half of the squash mixture. Cover; blend on medium-high speed about 30 seconds or until smooth. Into large serving bowl, pour mixture. Repeat with remaining squash mixture. Top individual servings with cheese, croutons and bacon.

Nutritional info

Serving Size: 1 Serving

Calories
273

Daily Value

Total Fat
15g

(
Saturated Fat
5g )

Sodium
962mg
Total Carbohydrate
25g

(
Dietary Fiber
3g )

Protein
11g

Daily Value*:

Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%

Exchanges: 1 Starch; 2 Vegetable; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Comments

Looking for a wonderful dinner for Halloween? Then check out this delicious pumpkin and butternut squash soup that’s topped with cheese, croutons and bacon.

Notes : For an extra Halloween touch, serve soup in a hollowed-out pumpkin and top with roasted pumpkin seeds instead of croutons.

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