Directions:
- Preheat oven to 350 degrees.
- Cut squash in half, scoop out seeds.
- Place squash in roasting pan, skin side down. In cavities place 1 T. butter and 1 t. sugar. Place carrots and onions around squash.
- Pour 2 cups of stock in pan, cover and bake for 2 hours.
- Remove and allow to cool. Scoop out pulp from squash and place in soup pot. Add carrots, onions and cooking juices.
- Add remaining stock and mace, ginger, cayenne and salt to taste. Stir and bring to boil. Reduce heat and simmer 10 minutes.
- Puree until smooth. Adjust seasonings.
- Serve with garnish of creme fraiche and chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 276.89 Kcal (1159 kJ) | ||
| Calories from fat | 133.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.81g | 23% | |
|---|---|---|---|
| Cholesterol | 32.01mg | 11% | |
| Sodium | 312.95mg | 13% | |
| Potassium | 812.63mg | 17% | |
| Total Carbs | 30.22g | 10% | |
| Sugars | 9.23g | 37% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 8.66g | 17% | |
| Vitamin C | 26.2mg | 44% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.6mg | 9% | |
| Calcium | 93.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 67.55 Kcal (283 kJ) | ||
| Calories from fat | 32.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 23% | |
|---|---|---|---|
| Cholesterol | 7.81mg | 11% | |
| Sodium | 76.35mg | 13% | |
| Potassium | 198.25mg | 17% | |
| Total Carbs | 7.37g | 10% | |
| Sugars | 2.25g | 37% | |
| Dietary Fiber | 0.92g | 15% | |
| Protein | 2.11g | 17% | |
| Vitamin C | 6.4mg | 44% | |
| Vitamin A | 0.2mg | 33% | |
| Iron | 0.4mg | 9% | |
| Calcium | 22.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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