Directions:
- In a small skillet, saute onion in butter until tender. Transfer to a 5-or 6-quart slow cooker; add squash. Combine the broth, brown sugar, ginger, garlic and cinnamon; pour over squash. Cover and cook on low for 6-8 hours or until squash is tender.
- Cool slightly. Discard cinnamon stick. In a blender, process soup in batches until smooth. Return all to slow cooker. Whisk in cream cheese; cover and cook 15 minutes longer or until cheese is melted. Yield: 14 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.86 Kcal (376 kJ) | ||
| Calories from fat | 22.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.46g | 4% | |
|---|---|---|---|
| Cholesterol | 6.65mg | 2% | |
| Sodium | 43.74mg | 2% | |
| Potassium | 482.15mg | 10% | |
| Total Carbs | 17.75g | 6% | |
| Sugars | 3.76g | 15% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 1.65g | 3% | |
| Vitamin C | 27.9mg | 47% | |
| Vitamin A | 1.3mg | 44% | |
| Iron | 1.4mg | 8% | |
| Calcium | 68.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 60.53 Kcal (253 kJ) | ||
| Calories from fat | 14.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 4% | |
|---|---|---|---|
| Cholesterol | 4.48mg | 2% | |
| Sodium | 29.46mg | 2% | |
| Potassium | 324.78mg | 10% | |
| Total Carbs | 11.96g | 6% | |
| Sugars | 2.53g | 15% | |
| Dietary Fiber | 1.9g | 11% | |
| Protein | 1.11g | 3% | |
| Vitamin C | 18.8mg | 47% | |
| Vitamin A | 0.9mg | 44% | |
| Iron | 0.9mg | 8% | |
| Calcium | 46mg | 7% | |
* 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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