Directions:
- In a large baking dish bake the banana squash (butternut will work as well), cut sides down, in the middle of a preheated 375° P. oven for 30-45 minutes, or until it is tender when pierced. Discard the seeds and scoop out the flesh with a spoon.
- In a kettle cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, the squash, and the vermouth and simmer the mixture, covered, stirring, for 20 minutes.
- Purée the soup with a hand blender or in batches in a food processor, return it to the kettle, and add the ginger and the nutmeg. Bring the soup to a boil, simmer it, stirring occasionally, for 10 minutes, and add salt and pepper to taste.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.58 Kcal (999 kJ) | ||
| Calories from fat | 57.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.39g | 10% | |
|---|---|---|---|
| Cholesterol | 11.41mg | 4% | |
| Sodium | 646.01mg | 27% | |
| Potassium | 217.83mg | 5% | |
| Total Carbs | 41.46g | 14% | |
| Sugars | 9.89g | 40% | |
| Dietary Fiber | 6.18g | 25% | |
| Protein | 5.2g | 10% | |
| Vitamin C | 35.3mg | 59% | |
| Vitamin A | 4.6mg | 154% | |
| Iron | 3.5mg | 20% | |
| Calcium | 90.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 56.59 Kcal (237 kJ) | ||
| Calories from fat | 13.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 10% | |
|---|---|---|---|
| Cholesterol | 2.71mg | 4% | |
| Sodium | 153.24mg | 27% | |
| Potassium | 51.67mg | 5% | |
| Total Carbs | 9.83g | 14% | |
| Sugars | 2.35g | 40% | |
| Dietary Fiber | 1.47g | 25% | |
| Protein | 1.23g | 10% | |
| Vitamin C | 8.4mg | 59% | |
| Vitamin A | 1.1mg | 154% | |
| Iron | 0.8mg | 20% | |
| Calcium | 21.5mg | 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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