Directions:
- Simmer the squash with the chicken stock until squash is very soft.
- Remove from heat and place into blender and on high speed whip in the 1/2 cup of brown sugar and the cinnamon and nutmeg.
- An optional third step would be to add heavy whipping cream and roast seeds at the end for garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 251.63 Kcal (1054 kJ) | ||
| Calories from fat | 21.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.4g | 4% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 356.62mg | 15% | |
| Potassium | 919.79mg | 20% | |
| Total Carbs | 52.93g | 18% | |
| Sugars | 29.77g | 119% | |
| Dietary Fiber | 3.63g | 15% | |
| Protein | 9.01g | 18% | |
| Vitamin C | 38.1mg | 63% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 2mg | 11% | |
| Calcium | 112.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 56.75 Kcal (238 kJ) | ||
| Calories from fat | 4.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 4% | |
|---|---|---|---|
| Cholesterol | 1.62mg | 2% | |
| Sodium | 80.43mg | 15% | |
| Potassium | 207.44mg | 20% | |
| Total Carbs | 11.94g | 18% | |
| Sugars | 6.71g | 119% | |
| Dietary Fiber | 0.82g | 15% | |
| Protein | 2.03g | 18% | |
| Vitamin C | 8.6mg | 63% | |
| Vitamin A | 0.4mg | 60% | |
| Iron | 0.5mg | 11% | |
| Calcium | 25.4mg | 11% | |
* 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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