Directions:
- Peel squash, cut into small cubes (4 cups +).
- Chop onion, celery and garlic.
- Melt butter in pot, add onion, celery & garlic, cook for 3 - 4 minutes, add squash, wine, then thyme & bay leaf.
- Stir, pour in broth, bring to a boil, reduce heat, simmer for 20 minutes, then remove thyme and bay leaf.
- Puree in blender, strain back into pot.
- Before serving mix whip cream, nutmeg & salt.
- Plop a spoonful on each bowl. (We don't use the whip cream mixture nor the squash seeds as it is plenty rich without it). Delicious.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.59 Kcal (262 kJ) | ||
| Calories from fat | 36.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.05g | 6% | |
|---|---|---|---|
| Cholesterol | 11.8mg | 4% | |
| Sodium | 344.38mg | 14% | |
| Potassium | 180.16mg | 4% | |
| Total Carbs | 3.79g | 1% | |
| Sugars | 0.96g | 4% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 0.5g | 1% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 24.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 44.65 Kcal (187 kJ) | ||
| Calories from fat | 25.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 6% | |
|---|---|---|---|
| Cholesterol | 8.41mg | 4% | |
| Sodium | 245.69mg | 14% | |
| Potassium | 128.53mg | 4% | |
| Total Carbs | 2.71g | 1% | |
| Sugars | 0.69g | 4% | |
| Dietary Fiber | 0.5g | 3% | |
| Protein | 0.36g | 1% | |
| Vitamin C | 7.8mg | 18% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.1mg | 1% | |
| Calcium | 17.6mg | 2% | |
* 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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