Hazelnut-Butternut Squash Soup
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
Tips
If you like, substitute acorn squash or fresh pumpkin for the butternut squash. You can use almonds, walnuts, black walnuts or pecans instead of hazelnuts.
Nutrition Facts
Per Serving:
294 calories; fat 26g; cholesterol 56mg; saturated fat 12g; carbohydrates 13g; insoluble fiber 4g; protein 5g; vitamin a 1164.2RE; vitamin c 12.4mg; sodium 688mg; calcium 90.9mg; iron 1.1mg.