Directions:
- Preheat oven to 350 degrees F (175 degrees C). Place the squash halves cut side down in a baking dish. Bake 45 minutes, or until tender. Remove from heat, and cool slightly. Scoop the pulp from the skins. Discard skins.
- Melt the butter in a skillet over medium heat, and saute the onion until tender.
- In a blender or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
- Transfer the soup to a pot over medium heat, and cook, stirring occasionally, until heated through. Garnish with parsley, and serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 122.81 Kcal (514 kJ) | ||
| Calories from fat | 49.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 8% | |
|---|---|---|---|
| Cholesterol | 15.35mg | 5% | |
| Sodium | 447.47mg | 19% | |
| Potassium | 371.49mg | 8% | |
| Total Carbs | 17.21g | 6% | |
| Sugars | 9.63g | 39% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 1.07g | 2% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.8mg | 5% | |
| Calcium | 47.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 57.29 Kcal (240 kJ) | ||
| Calories from fat | 23.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.58g | 8% | |
|---|---|---|---|
| Cholesterol | 7.16mg | 5% | |
| Sodium | 208.75mg | 19% | |
| Potassium | 173.31mg | 8% | |
| Total Carbs | 8.03g | 6% | |
| Sugars | 4.49g | 39% | |
| Dietary Fiber | 0.72g | 6% | |
| Protein | 0.5g | 2% | |
| Vitamin C | 8.5mg | 30% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.4mg | 5% | |
| Calcium | 22.2mg | 5% | |
* 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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