Directions:
- Place squash halves, cut side down, on an aluminum foil-lined baking sheet.
- Bake at 350° for 45 minutes or until tender. Scoop out pulp, discarding shells; set pulp aside.
- Melt butter in a Dutch oven over medium heat; add 4 cups chicken broth, apples, and next 5 ingredients. Cook, stirring often, 25 to 30 minutes or until apples and potatoes are tender. Remove from heat, and let cool slightly (about 5 to 10 minutes).
- Process squash pulp, apple mixture, and remaining 3/4 cup chicken broth, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
- Return purée to Dutch oven. Stir in whipping cream and honey, and simmer, stirring occasionally, 15 to 20 minutes or until thoroughly heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1870.03 Kcal (7829 kJ) | ||
| Calories from fat | 1095.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 121.7g | 187% | |
|---|---|---|---|
| Cholesterol | 388.41mg | 129% | |
| Sodium | 6546.43mg | 273% | |
| Potassium | 6038.99mg | 128% | |
| Total Carbs | 184.36g | 61% | |
| Sugars | 34.84g | 139% | |
| Dietary Fiber | 31.06g | 124% | |
| Protein | 20.28g | 41% | |
| Vitamin C | 234.7mg | 391% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 16.5mg | 92% | |
| Calcium | 757.5mg | 76% | |
| Amount Per 100 g | |||
| Calories | 65.97 Kcal (276 kJ) | ||
| Calories from fat | 38.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 187% | |
|---|---|---|---|
| Cholesterol | 13.7mg | 129% | |
| Sodium | 230.95mg | 273% | |
| Potassium | 213.05mg | 128% | |
| Total Carbs | 6.5g | 61% | |
| Sugars | 1.23g | 139% | |
| Dietary Fiber | 1.1g | 124% | |
| Protein | 0.72g | 41% | |
| Vitamin C | 8.3mg | 391% | |
| Iron | 0.6mg | 92% | |
| Calcium | 26.7mg | 76% | |
* 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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