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{{Wikifiedrecipe}}
 
==Description==
 
   
   
  +
== Ingredients ==
   
===Ingredients===
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* 1 lbs [[acorn squash|acorn]] or [[butternut squash]], peeled, seeded and finely chopped
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* 3 tart [[apple]]s, peeled, cored and finely chopped
* 1 lbs acorn or [[butternut squash]]
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* 3 tbsp unsalted [[butter]]
* -peeled, seeded and finely
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* 3 medium [[leek]]s, rinsed well and sliced
* -chopped
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* 1 clove [[garlic]], minced
* 3 tart [[Apples]], peeled, cored
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* 4 cup [[vegetable stock|vegetable broth]]
* -and finely chopped
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* cup frozen [[corn]] kernels
* 3 tbsp [[unsalted butter]]
 
* 3 med [[leeks]], rinsed well & sliced
 
* 1 cl [[garlic]], minced
 
* 4 cup [[vegetable broth]]
 
* 1 1/2 cup frozen [[corn]] kernels
 
 
* 6 tbsp [[heavy cream]]
 
* 6 tbsp [[heavy cream]]
* 1/4 tsp freshly grated [[nutmeg]]
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* ¼ tsp freshly grated [[nutmeg]]
* 4 scallions, finely minced
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* 4 [[green onions|scallions]], finely minced, for garnish
* -for garnish
 
   
===Directions===
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== Directions ==
  +
# Over medium heat, sauté the [[squash]] and [[apple]]s in the [[butter]] for 5 minutes, stirring occasionally.
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# Add [[leek]]s and [[garlic]] and saute another 5 minutes.
  +
# Add the broth and [[corn]] and simmer 10 minutes.
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# Stir in the [[cream]] and [[nutmeg]] and heat just until warmed through.
  +
# Sprinkle with the minced scallions.
   
Over medium heat, saute the [[Squash]] and [[Apples]] in the [[butter]] for 5 minutes, stirring occasionally. Add [[leeks]] and [[garlic]] and saute another 5 minutes. Add the broth and [[corn]] and simmer 10 minutes. Stir in the [[cream]] and [[nutmeg]] and heat just until warmed through. Sprinkle with the minced scallions. Nutritional info per serving: 300 [[cal]]; 7g pro, 39g carb, 15g fat (42%)
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== Nutritional information ==
  +
Per serving:
  +
* 300 calories
  +
* 7g pro
  +
* 39g carb
  +
* 15g fat (42%)
   
===Other links===
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[[Category:Acorn squash Soup Recipes]]
 
 
 
 
==See also==
 
 
[[Category:Recipes]] [[Category:Ovo Lacto Diet]]
 
[[Category:Stir-fry Butternut squash Recipes]]
 
[[Category:Butternut squash Side Dish Recipes]]
 
[[Category:Nutmeg Recipes]]
 
[[Category:Squash Recipes]]
 
[[Category:Butternut squash Recipes]]
 
[[Category:Vegetable broth Recipes]]
 
[[Category:Butter Recipes]]
 
[[Category:Heavy cream Recipes]]
 
[[Category:Butter Recipes]]
 
 
[[Category:Apple Recipes]]
 
[[Category:Apple Recipes]]
[[Category:Garlic Recipes]]
+
[[Category:Butternut squash Soup Recipes]]
[[Category:Cream Recipes]]
+
[[Category:Corn Recipes]]
 
[[Category:Leek Recipes]]
 
[[Category:Leek Recipes]]
[[Category:Corn Recipes]]
+
[[Category:Ovo-lacto Recipes]]

Latest revision as of 14:31, March 21, 2011


Ingredients Edit

Directions Edit

  1. Over medium heat, sauté the squash and apples in the butter for 5 minutes, stirring occasionally.
  2. Add leeks and garlic and saute another 5 minutes.
  3. Add the broth and corn and simmer 10 minutes.
  4. Stir in the cream and nutmeg and heat just until warmed through.
  5. Sprinkle with the minced scallions.

Nutritional information Edit

Per serving:

  • 300 calories
  • 7g pro
  • 39g carb
  • 15g fat (42%)
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