Directions:
- Wash and dice the butternut squash (you can leave the skin on).
- Deseed the chili.
- Peel the garlic.
- Place all 3 on a baking tray.
- Sprinkle olive oil over
- Place in the oven at 180 for about 40 minutes or until the squash is cooked (this is when you can put a knife through it easily).
- Bring the stock to the boil.
- Add the baked ingredients.
- Blend with a stick blender
- Season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.98 Kcal (377 kJ) | ||
| Calories from fat | 63.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Sodium | 3.81mg | 0% | |
| Potassium | 204.67mg | 4% | |
| Total Carbs | 6.97g | 2% | |
| Sugars | 1.85g | 7% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 40.4mg | 67% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.6mg | 3% | |
| Calcium | 24mg | 2% | |
| Amount Per 100 g | |||
| Calories | 134.81 Kcal (564 kJ) | ||
| Calories from fat | 94.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.52g | 11% | |
|---|---|---|---|
| Sodium | 5.7mg | 0% | |
| Potassium | 306.63mg | 4% | |
| Total Carbs | 10.44g | 2% | |
| Sugars | 2.77g | 7% | |
| Dietary Fiber | 1.79g | 5% | |
| Protein | 1.4g | 2% | |
| Vitamin C | 60.6mg | 67% | |
| Vitamin A | 0.5mg | 12% | |
| Iron | 0.9mg | 3% | |
| Calcium | 36mg | 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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