Directions:
- Cut squash in half lengthwise; remove seeds.
- Cover squash with olive oil.Sprinkle with salt, pepper, cinnamon and nutmeg. Add maple syrup and garlic cloves in squash cavity.Place in 350*oven and bake for about 50 minutes until squash is cooked.Spoon out the cooked squash and garlic; set aside.
- Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and sauté until soft but not brown, about 10 minutes. Season with salt and pepper.
- Add the chicken stock and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Add a bit more maple syrup and cinnamon to taste.
- Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
- Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper.
- Ladle into a warm tureen, a ceramic bowl or 4 soup plates. If desired, garnish with a spoonful of sour cream and a scattering of pumpkin seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.07 Kcal (1177 kJ) | ||
| Calories from fat | 135.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.04g | 23% | |
|---|---|---|---|
| Cholesterol | 23.42mg | 8% | |
| Sodium | 397.07mg | 17% | |
| Potassium | 640.05mg | 14% | |
| Total Carbs | 29.41g | 10% | |
| Sugars | 14.97g | 60% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 9.84g | 20% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.5mg | 3% | |
| Calcium | 113.4mg | 11% | |
| Amount Per 100 g | |||
| Calories | 69.87 Kcal (293 kJ) | ||
| Calories from fat | 33.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 23% | |
|---|---|---|---|
| Cholesterol | 5.82mg | 8% | |
| Sodium | 98.7mg | 17% | |
| Potassium | 159.1mg | 14% | |
| Total Carbs | 7.31g | 10% | |
| Sugars | 3.72g | 60% | |
| Dietary Fiber | 0.61g | 10% | |
| Protein | 2.45g | 20% | |
| Vitamin C | 3.1mg | 21% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.1mg | 3% | |
| Calcium | 28.2mg | 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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