Butternut Squash Soup with Hazelnut Cream

Williams-Sonoma
9Ingredients
260Calories
70Minutes

Ingredients

  • 1/3 cup heavy cream
  • 2 tablespoons toasted hazelnuts (finely chopped)
  • freshly ground pepper
  • salt
  • 2 tablespoons unsalted butter
  • 1 yellow onion (chopped)
  • 2 cups unsalted chicken stock (warmed)
  • 17 ounces butternut squash (puree)
  • grated nutmeg (Freshly, to taste)
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NutritionView more

260Calories
Sodium16%DV380mg
Fat26%DV17g
Protein12%DV6g
Carbs8%DV25g
Fiber16%DV4g

PER SERVING *

Calories260Calories from Fat150
% DAILY VALUE*
Total Fat17g26%
Saturated Fat10g50%
Trans Fat
Cholesterol50mg17%
Sodium380mg16%
Potassium650mg19%
Protein6g12%
Calories from Fat150
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber4g16%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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