Directions:
- Cut squash into 8 large pieces.
- Place cut side up in a 15x10-inch baking dish.
- Cut 1/4 inch off the tops of the onions and garlic bulb.
- Place cut side up in the baking pan.
- Brush with oil; sprinkle with thyme.
- Cover tightly and bake at 350°F for 1 1/2 to 2 hours or until vegetables are very tender.
- Uncover and let stand until room temperature.
- Remove peel from squash and onions; remove the soft garlic from skins.
- Combine vegetables, broth and cream.
- Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
- Add parsley, salt and pepper; heat until soup is warmed but do not boil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.48 Kcal (760 kJ) | ||
| Calories from fat | 84.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 14% | |
|---|---|---|---|
| Cholesterol | 8.33mg | 3% | |
| Sodium | 506.5mg | 21% | |
| Potassium | 748.62mg | 16% | |
| Total Carbs | 24.31g | 8% | |
| Sugars | 4.92g | 20% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 2.31g | 5% | |
| Vitamin C | 47.4mg | 79% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 1.8mg | 10% | |
| Calcium | 105mg | 11% | |
| Amount Per 100 g | |||
| Calories | 56.72 Kcal (237 kJ) | ||
| Calories from fat | 26.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.92g | 14% | |
|---|---|---|---|
| Cholesterol | 2.6mg | 3% | |
| Sodium | 158.3mg | 21% | |
| Potassium | 233.96mg | 16% | |
| Total Carbs | 7.6g | 8% | |
| Sugars | 1.54g | 20% | |
| Dietary Fiber | 1.33g | 17% | |
| Protein | 0.72g | 5% | |
| Vitamin C | 14.8mg | 79% | |
| Vitamin A | 0.5mg | 57% | |
| Iron | 0.6mg | 10% | |
| Calcium | 32.8mg | 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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