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    You are in: Home / Recipes / Squash Soup With Scallops Recipe
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    Squash Soup With Scallops

    Average Rating:

    1 Total Reviews

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    • on March 02, 2007

      Sorry we were disappointed with this soup. The butternut just seemed to raw. And the parsley was a bit overpowering. I used a butternut that was under 2 pounds, I would have like if it was first cooked or even roasted to bring out the sweetness. Maybe even sauteing all the veggies first cooking in the broth then blending would have been good. The squash just seemed to come out bitter and overpower an expensive item the scallops. Maybe the spring is the right time of the year. Making squash is more bitter. Sorry when I grow it garden fresh I`ll give it an other try.

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    Nutritional Facts for Squash Soup With Scallops

    Serving Size: 1 (536 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 426.2
     
    Calories from Fat 59
    14%
    Total Fat 6.6 g
    10%
    Saturated Fat 0.9 g
    4%
    Cholesterol 37.5 mg
    12%
    Sodium 205.3 mg
    8%
    Total Carbohydrate 63.7 g
    21%
    Dietary Fiber 12.2 g
    49%
    Sugars 8.8 g
    35%
    Protein 32.1 g
    64%

    The following items or measurements are not included:

    low sodium vegetable broth

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