Directions:
- Heat oven to 375º F
- Half the squash, scoop out pulp and place cut side down on oiled sheet pan. Roast for 35-45 minutes until soft.
- While squash is roasting melt butter in stock pot over medium heat and sweat shallots until translucent. Add bay leaves, celery salt, salt & pepper. Add 8 cups of broth, bring to a boil and let simmer for 20 minutes. Scoop out cooled squash and add to broth. Continue to simmer for an additional 20 minutes. Allow to cool and puree with immersion blender. Add additional broth as necessary.
- Before serving add cream and mix well garnish with snipped chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.62 Kcal (559 kJ) | ||
| Calories from fat | 102.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.4g | 18% | |
|---|---|---|---|
| Cholesterol | 33.17mg | 11% | |
| Sodium | 1298.99mg | 54% | |
| Potassium | 355.22mg | 8% | |
| Total Carbs | 3.47g | 1% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 0.59g | 2% | |
| Protein | 0.83g | 2% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 34.24 Kcal (143 kJ) | ||
| Calories from fat | 26.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 18% | |
|---|---|---|---|
| Cholesterol | 8.5mg | 11% | |
| Sodium | 332.89mg | 54% | |
| Potassium | 91.03mg | 8% | |
| Total Carbs | 0.89g | 1% | |
| Sugars | 0.39g | 6% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 0.21g | 2% | |
| Vitamin C | 6.7mg | 44% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.3mg | 4% | |
* 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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