Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butternut Squash Soup W/Amaretti Cookie Crumbs Recipe
    Lost? Site Map

    Butternut Squash Soup W/Amaretti Cookie Crumbs

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Munkee's Mom's Note:

    I just love Butternut Squash! This soup is so creamy and satisfying, definitely a staple in our home for the colder months. Just warm some crusty bread and add a salad (we love it with the Pear Gorgonzola Salad #397001) and it's a meal! Enjoy

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In your soup pot on med-med high heat lightly fry your bacon slices in the olive oil. Once bacon has cooked remove from pot and discard(or eat it like I do!).
    2. 2
      Saute diced onion in your oil and renderings until soft and slightly translucent.
    3. 3
      Add your cubed squash to pot and saute until flesh starts to soften- aprox. 5-8min.
    4. 4
      Add your stock and turn up heat enough to produce a good simmer without boiling and cook for another 10-15 min stirring occasionally until squash is soft.
    5. 5
      Stir in salt, pepper, pumpkin pie spice and sugar.
    6. 6
      Take off heat(for safety) and with either an immersion blender or potato masher break down the squash into a puree, leave chunks of squash if you prefer. Be sure to thoroughly mix in the spices if using the potato masher, the immersion blender will take care of that for you.
    7. 7
      Now is the time you can taste and adjust your spices and if you prefer a thicker soup place pot back on med heat and continue to cook out the moisture.
    8. 8
      Once you are satisfied with your taste and consistency stir in the half and half.
    9. 9
      On each serving take one or two amaretti cookies and crush them in your hand and sprinkle on top of the soup, yum!
    10. 10
      Enjoy!

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Butternut Squash Soup W/Amaretti Cookie Crumbs

    Serving Size: 1 (501 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 392.8
     
    Calories from Fat 135
    34%
    Total Fat 15.0 g
    23%
    Saturated Fat 4.9 g
    24%
    Cholesterol 140.6 mg
    46%
    Sodium 596.9 mg
    24%
    Total Carbohydrate 53.7 g
    17%
    Dietary Fiber 4.4 g
    17%
    Sugars 17.8 g
    71%
    Protein 13.3 g
    26%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes