Directions:
- Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.71 Kcal (962 kJ) | ||
| Calories from fat | 56.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 10% | |
|---|---|---|---|
| Cholesterol | 17.38mg | 6% | |
| Sodium | 353.52mg | 15% | |
| Potassium | 1078.06mg | 23% | |
| Total Carbs | 38.46g | 13% | |
| Sugars | 10.07g | 40% | |
| Dietary Fiber | 4.9g | 20% | |
| Protein | 9.7g | 19% | |
| Vitamin C | 48.9mg | 82% | |
| Vitamin A | 2.3mg | 77% | |
| Iron | 2.3mg | 13% | |
| Calcium | 121.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 46.9 Kcal (196 kJ) | ||
| Calories from fat | 11.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 10% | |
|---|---|---|---|
| Cholesterol | 3.55mg | 6% | |
| Sodium | 72.17mg | 15% | |
| Potassium | 220.1mg | 23% | |
| Total Carbs | 7.85g | 13% | |
| Sugars | 2.06g | 40% | |
| Dietary Fiber | 1g | 20% | |
| Protein | 1.98g | 19% | |
| Vitamin C | 10mg | 82% | |
| Vitamin A | 0.5mg | 77% | |
| Iron | 0.5mg | 13% | |
| Calcium | 24.8mg | 12% | |
* 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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