Directions:
- Place butternut squash halves on baking sheet
- Sprinkle on olive oil on each half
- Sprinkle on salt on each
- Grind fresh pepper onto each half.
- Roast on preheated 375 degree oven about 40 minutes till flesh is softend.
- Remove from oven,cool till can handle
- Scrape cooked squash from skins into a large soup pot.
- Cover with chicken stock.cidar,and vegetables.
- Bring to a boil,stirring occassionally.
- Simmer about 1 hour.
- Using a hand blender or stand blender,puree in small amounts.
- Reheat the thickened soup slowly
- If too thick add more cidar
- Serve with warm rolls or crackers..
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1107.99 Kcal (4639 kJ) | ||
| Calories from fat | 10.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 2% | |
|---|---|---|---|
| Cholesterol | 3.6mg | 1% | |
| Sodium | 513.65mg | 21% | |
| Potassium | 307.3mg | 7% | |
| Total Carbs | 275.23g | 92% | |
| Sugars | 267.58g | 1070% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 4.18g | 8% | |
| Vitamin C | 586.1mg | 977% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.5mg | 3% | |
| Calcium | 28.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 43.55 Kcal (182 kJ) | ||
| Calories from fat | 0.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 2% | |
|---|---|---|---|
| Cholesterol | 0.14mg | 1% | |
| Sodium | 20.19mg | 21% | |
| Potassium | 12.08mg | 7% | |
| Total Carbs | 10.82g | 92% | |
| Sugars | 10.52g | 1070% | |
| Dietary Fiber | 0.05g | 5% | |
| Protein | 0.16g | 8% | |
| Vitamin C | 23mg | 977% | |
| Calcium | 1.1mg | 3% | |
* 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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