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    You are in: Home / Recipes / Calypso Butternut Squash Soup Recipe
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    Calypso Butternut Squash Soup

    Average Rating:

    1 Total Reviews

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    • on March 13, 2006

      This was a very intriguing flavor combination! We had a 'Spring Break' theme night with my family and I started the meal with this soup. I made it with 2 habanero peppers and everyone thought the heat was just right. I wasn't able to garnish with the seeds because the 1-1/2 lb squash I bought was apparently too immature to have seeds yet. It might be wise to buy a larger squash and only use part of it. The only question I had was when to add the sugar. I didn't see it in the directions so I just added it with the oregano and sage. Overall, the reviews were slightly mixed. My husband and I thought it was interesting but probably wouldn't repeat it. I probably would have liked it better with the added texture of the seeds. However, my mom and dad thought it was fantastic! My dad requested I make a 5 gallon pail of it for him to keep in their freezer. For being so low-fat, my mom thought it had a very rich taste.

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    Nutritional Facts for Calypso Butternut Squash Soup

    Serving Size: 1 (447 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 363.2
     
    Calories from Fat 59
    16%
    Total Fat 6.6 g
    10%
    Saturated Fat 2.8 g
    14%
    Cholesterol 14.8 mg
    4%
    Sodium 452.0 mg
    18%
    Total Carbohydrate 73.0 g
    24%
    Dietary Fiber 7.7 g
    30%
    Sugars 31.7 g
    126%
    Protein 10.2 g
    20%

    The following items or measurements are not included:

    turbinado sugar

    gingerroot

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