Directions:
- Place squash cut side up in two 13-in. x 9-in. baking dishes. Brush insides of squash with butter. Add 1/2-in. of hot water to each dish. Cover and bake at 400° for 35-40 minutes or until squash is tender.
- Meanwhile, in a large saucepan, cook the apples, carrot and onion in oil until tender. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in the brown sugar, mustard, allspice, ginger and pepper. Cool slightly.
- Process in small batches in a blender until smooth. Return to the pan. Add cheese and cream; cook and stir until smooth and blended. Place squash halves on serving plates; fill with soup. Garnish with sour cream and chives. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 156.09 Kcal (654 kJ) | ||
| Calories from fat | 105.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 18% | |
|---|---|---|---|
| Cholesterol | 25.4mg | 8% | |
| Sodium | 597.71mg | 25% | |
| Potassium | 303.13mg | 6% | |
| Total Carbs | 8g | 3% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 4.63g | 9% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 137.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 86.53 Kcal (362 kJ) | ||
| Calories from fat | 58.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 18% | |
|---|---|---|---|
| Cholesterol | 14.08mg | 8% | |
| Sodium | 331.37mg | 25% | |
| Potassium | 168.05mg | 6% | |
| Total Carbs | 4.43g | 3% | |
| Sugars | 1.27g | 9% | |
| Dietary Fiber | 0.79g | 6% | |
| Protein | 2.57g | 9% | |
| Vitamin C | 7mg | 21% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 3% | |
| Calcium | 76.4mg | 14% | |
* 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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