Directions:
- Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point).
- Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
- Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 401.17 Kcal (1680 kJ) | ||
| Calories from fat | 227.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.32g | 39% | |
|---|---|---|---|
| Cholesterol | 103.44mg | 34% | |
| Sodium | 229.85mg | 10% | |
| Potassium | 866.24mg | 18% | |
| Total Carbs | 24.31g | 8% | |
| Sugars | 4.92g | 20% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 20.94g | 42% | |
| Vitamin C | 43.9mg | 73% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 2.9mg | 16% | |
| Calcium | 110.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 122.3 Kcal (512 kJ) | ||
| Calories from fat | 69.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.72g | 39% | |
|---|---|---|---|
| Cholesterol | 31.53mg | 34% | |
| Sodium | 70.07mg | 10% | |
| Potassium | 264.08mg | 18% | |
| Total Carbs | 7.41g | 8% | |
| Sugars | 1.5g | 20% | |
| Dietary Fiber | 1.29g | 17% | |
| Protein | 6.38g | 42% | |
| Vitamin C | 13.4mg | 73% | |
| Vitamin A | 0.5mg | 57% | |
| Iron | 0.9mg | 16% | |
| Calcium | 33.7mg | 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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