PCC | Healthnotes | Butternut Squash with Parmesan

Butternut Squash with Parmesan

From The Daily Soup Cookbook
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Preparation facts

Yield: 10 servings

Ingredients

2 Tbs unsalted butter

1 large Spanish onion, chopped

2 celery stalks, chopped

6 cups vegetable broth

1 3-inch piece Parmesan cheese rind

2 bay leaves

2 butternut squash (about 1 1/2 pounds each), peeled, seeded, and chopped into 1-inch cubes

2 Tbs grated Parmesan cheese

3 fresh sage leaves, diced

1 tsp kosher salt

1/4 tsp ground nutmeg

1/4 tsp ground black pepper

1/8 tsp cayenne

1/4 cup chopped fresh Italian parsley

Directions

Melt the butter in a large stockpot over medium heat. Add the onion and celery and sweat until tender, about 4 minutes.

Add the stock, Parmesan rind, and bay leaves and bring to a boil. Reduce heat, partially cover, and simmer for 15 minutes.

Add the squash and simmer, uncovered, for 20 minutes, until the squash is tender.

Remove the Parmesan rind and bay leaves; reserve the rind for another use.

Puree about one quarter of the soup in a food processor or blender until smooth.

Return the puree to the pot and stir in the grated Parmesan, sage, salt, nutmeg, pepper, and cayenne. Simmer for 2 minutes to heat through.

To serve, ladle the soup into bowls and top with chopped parsley.

Nutrition Note: Nutrition Facts calculated on serving size of 1 cup.

Recipe courtesy of The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben, and Peter Siegel with Robin Vitetta-Miller. Copyright © 1999 Carla Ruben, Bob Spiegel and Peter Siegel. All Rights Reserved. Published by Hyperion. Available wherever books are sold.

Nutrition facts

Serving Size 1 serving

Calories 148

Calories from Fat 37 (25%)

% Daily Value*

6%Total Fat 4g

11%Saturated Fat 2.1g

Polyunsaturated Fat 0.7g

Monounsaturated Fat 1.1g

3%Cholesterol 9mg

30%Sodium 720mg

19%Potassium 652mg

9%Total Carbohydrate 26g

14%Dietary Fiber 3.4g

Sugars 7g

Sugar Alcohols 0g

8%Protein 4g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.

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Preparation facts

Ingredients

Directions

Nutrition facts