Directions:
- Heat oven to 400°F.
- Cut squash in half and scoop out seeds. Drizzle with olive oil and salt. Roast till tender and a fork slips in easily, about an hour. This step can be done ahead of time.
- Scoop out squash flesh and puree in blender along with chicken stock.
- Place puree and tomatoes in soup pan, heat on medium heat.
- In a separate pan, melt the butter and then add the flour till a paste forms.
- Add flour paste to soup liquid and beat with whisk till blended and thickens.
- Add in rest of ingredients and simmer on low for 30 minutes. You could let it simmer for longer to allow the flavors to fully blend. I let it go for about an hour.
- Serve with pepper as optional garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.97 Kcal (791 kJ) | ||
| Calories from fat | 83.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 14% | |
|---|---|---|---|
| Cholesterol | 18.87mg | 6% | |
| Sodium | 815.12mg | 34% | |
| Potassium | 498.23mg | 11% | |
| Total Carbs | 22.57g | 8% | |
| Sugars | 13.56g | 54% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 5.53g | 11% | |
| Vitamin C | 38mg | 63% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 45.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 65.68 Kcal (275 kJ) | ||
| Calories from fat | 28.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 14% | |
|---|---|---|---|
| Cholesterol | 6.56mg | 6% | |
| Sodium | 283.31mg | 34% | |
| Potassium | 173.17mg | 11% | |
| Total Carbs | 7.85g | 8% | |
| Sugars | 4.71g | 54% | |
| Dietary Fiber | 0.78g | 9% | |
| Protein | 1.92g | 11% | |
| Vitamin C | 13.2mg | 63% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.2mg | 3% | |
| Calcium | 15.9mg | 5% | |
* 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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