Directions:
- Preheat oven to 375. brush the bottom of a 13 x 9 baking dish with oil.
- Halve and seed the squash. prick all over with a toothpick, fork or in my case a corn cob holder.
- Bake until tender, about 45 minutes. remove from baking dish and let cool about five minutes on the cutting board.
- Scoop out the squash and place into a blender or food processor. add about one cup of the stock and blend until smooth.
- Transfer this puree into a pot and add the rest of the broth and the milk.
- Stir until heated through and serve.
- Don't be afraid to be creative with this recipe. i've added cream and wine, leeks and garlic, cinnamon and apple, like i said this recipe is a solid one to play with.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.01 Kcal (427 kJ) | ||
| Calories from fat | 22.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 4% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 659.18mg | 27% | |
| Potassium | 288.66mg | 6% | |
| Total Carbs | 16.59g | 6% | |
| Sugars | 5.52g | 22% | |
| Dietary Fiber | 1.23g | 5% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 91.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 55.36 Kcal (232 kJ) | ||
| Calories from fat | 12.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 4% | |
|---|---|---|---|
| Cholesterol | 1.33mg | 1% | |
| Sodium | 357.76mg | 27% | |
| Potassium | 156.67mg | 6% | |
| Total Carbs | 9.01g | 6% | |
| Sugars | 3g | 22% | |
| Dietary Fiber | 0.67g | 5% | |
| Protein | 2.33g | 9% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 0.7mg | 7% | |
| Calcium | 49.9mg | 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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