Butternut Squash Soup with Brown Butter and Nutmeg Crème

Butternut Squash Soup with Brown Butter and Nutmeg Crème

recipe by

310
calories
13
ingredients
6
servings
3.98

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Ingredients

1/2 cup heavy cream
1 1/4 tsps grated nutmeg freshly, use a microplane grater
1 leeks large, – green leaves trimmed off, keep white and pale green parts only, halved lengthwise, thoroughly rinsed and cut in 1/8” slices, 2 cups
4 shallots large, – skinned and cut in 1/4” pieces, 1 1/4 cups
2 garlic cloves – skinned and finely chopped
1 butternut squash medium, 2 1/4 lbs, 1 kg – peeled, seeded and cut in 1″ pieces, 6 1/2 cups
4 cups spring water
1 1/2 tsps sea salt
ground black pepper freshly, to taste
3 tbsps brown butter – melted as garnish
6 fennel dill or chervil sprigs as garnish

Nutrition Facts

310
calories
14
g fat
3
g sugar
Full Nutrition Facts

Weight Watchers Points

PointsPlus: 8
SmartPoints: 11