Directions:
- Bring 1/3 cup of broth to simmer over med-high heat, add onions, and turn heat down to med-low.
- Simmer onions, stirring often, until they become soft& translucent.
- Stir in the cloves, ginger, cinnamon& nutmeg, and add the rest of the broth along with the squash.
- Turn the heat back up to med-high until the soup begins to boil.
- Cover the pot,& turn heat back down to med-low, and simmer until the squash is tender.
- Take the cloves out,& using either an immersion blender or a food processor, puree the soup& return to pot.
- In a small bowl, mix 1/3 cup of the milk with the arrowroot, and add to the soup along with the rest of the milk.
- Turn the heat to medium, and stir until the soup begins to thicken.
- Add the maple syrup, and mix well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 228.83 Kcal (958 kJ) | ||
| Calories from fat | 24.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 4% | |
|---|---|---|---|
| Cholesterol | 1.37mg | 0% | |
| Sodium | 650.32mg | 27% | |
| Potassium | 1111.71mg | 24% | |
| Total Carbs | 51.13g | 17% | |
| Sugars | 13.22g | 53% | |
| Dietary Fiber | 7.7g | 31% | |
| Protein | 5.72g | 11% | |
| Vitamin C | 54.1mg | 90% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 3.7mg | 20% | |
| Calcium | 168.7mg | 17% | |
| Amount Per 100 g | |||
| Calories | 54.36 Kcal (228 kJ) | ||
| Calories from fat | 5.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 4% | |
|---|---|---|---|
| Cholesterol | 0.33mg | 0% | |
| Sodium | 154.49mg | 27% | |
| Potassium | 264.1mg | 24% | |
| Total Carbs | 12.15g | 17% | |
| Sugars | 3.14g | 53% | |
| Dietary Fiber | 1.83g | 31% | |
| Protein | 1.36g | 11% | |
| Vitamin C | 12.9mg | 90% | |
| Vitamin A | 0.5mg | 76% | |
| Iron | 0.9mg | 20% | |
| Calcium | 40.1mg | 17% | |
* 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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