Directions:
- Preheat oven to 450.
- Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet.
- Roast the squash for 40-45 minutes or until it is very tender.
- Allow squash to cool.
- While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft.
- Add the broth, cover and simmer for 10 minutes.
- Scoop the cooled squash from the skin.
- Place half the squash and half the broth in a blender, puree until smooth.
- Repeat with the other half of the squash and broth.
- If needed, add water to achieve the desired consistency.
- Return the soup to the sauce pan and reheat.
- Salt and pepper to taste.
- If desired, garnish each serving with a spoonful of sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.22 Kcal (1169 kJ) | ||
| Calories from fat | 59.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.58g | 10% | |
|---|---|---|---|
| Cholesterol | 9.48mg | 3% | |
| Sodium | 962.56mg | 40% | |
| Potassium | 1253.08mg | 27% | |
| Total Carbs | 54.78g | 18% | |
| Sugars | 10.42g | 42% | |
| Dietary Fiber | 7.78g | 31% | |
| Protein | 6.71g | 13% | |
| Vitamin C | 60.1mg | 100% | |
| Vitamin A | 2.6mg | 86% | |
| Iron | 4.4mg | 25% | |
| Calcium | 158.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 57.61 Kcal (241 kJ) | ||
| Calories from fat | 12.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 10% | |
|---|---|---|---|
| Cholesterol | 1.96mg | 3% | |
| Sodium | 198.61mg | 40% | |
| Potassium | 258.56mg | 27% | |
| Total Carbs | 11.3g | 18% | |
| Sugars | 2.15g | 42% | |
| Dietary Fiber | 1.6g | 31% | |
| Protein | 1.38g | 13% | |
| Vitamin C | 12.4mg | 100% | |
| Vitamin A | 0.5mg | 86% | |
| Iron | 0.9mg | 25% | |
| Calcium | 32.7mg | 16% | |
* 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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