Directions:
- Preheat oven to 425 degrees.
- Cut squash in half and scoop out seeds and put in baking dish
- Brush squash with olive put salt and pepper on
- Roast squash for 45 min.
- Set Dutch Oven on Medium Heat
- Heat olive oil in pan
- Add onion and saute until translucent, about 6 or 8 min.
- Add garlic and saute about 4 min.
- Add wine and reduce to half
- Add chicken stock and chicken broth
- Scoop squash out of shell and put in dutch oven
- Add salt, pepper, and nutmeg to taste, bring to boil while stirring
- Let simmer for 5 minutes, stir
- Add cream and stir
- Blend with an immersible blender until smooth (or pour carefully into a standing blender and blend, then return to dutch oven )
- Let simmer for a few minutes
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215 Kcal (900 kJ) | ||
| Calories from fat | 119.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.24g | 20% | |
|---|---|---|---|
| Cholesterol | 10.39mg | 3% | |
| Sodium | 129.32mg | 5% | |
| Potassium | 401.16mg | 9% | |
| Total Carbs | 13.48g | 4% | |
| Sugars | 4.37g | 17% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 5.91g | 12% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.3mg | 2% | |
| Calcium | 63mg | 6% | |
| Amount Per 100 g | |||
| Calories | 61.65 Kcal (258 kJ) | ||
| Calories from fat | 34.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.8g | 20% | |
|---|---|---|---|
| Cholesterol | 2.98mg | 3% | |
| Sodium | 37.09mg | 5% | |
| Potassium | 115.04mg | 9% | |
| Total Carbs | 3.86g | 4% | |
| Sugars | 1.25g | 17% | |
| Dietary Fiber | 0.31g | 4% | |
| Protein | 1.69g | 12% | |
| Vitamin C | 2.6mg | 15% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.1mg | 2% | |
| Calcium | 18.1mg | 6% | |
* 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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