Directions:
- Heat oven to 350c.
- Cut squash in half and place face down on baking sheet with a little water.
- Bake for 30 minutes.
- Take out of oven can peel off skin, chop up and set aside.
- In a pot melt heat oil, then add onions and celery. Sautee until tender and translucent.
- Add broth and bring to a boil, add the squash and cumin.
- Reduce heat and simmer for 5-10 minutes.
- In a blender in batches, puree soup until smooth.
- Return to pot, stir in lentils until they are hot - 2minutes or so.
- Add Salt and Pepper.
- Remove from heat and stir in Gouda.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.66 Kcal (966 kJ) | ||
| Calories from fat | 138.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.4g | 24% | |
|---|---|---|---|
| Cholesterol | 44.95mg | 15% | |
| Sodium | 912.4mg | 38% | |
| Potassium | 386.13mg | 8% | |
| Total Carbs | 9.41g | 3% | |
| Sugars | 2.76g | 11% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 11.79g | 24% | |
| Vitamin C | 18.4mg | 31% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.7mg | 4% | |
| Calcium | 313.8mg | 31% | |
| Amount Per 100 g | |||
| Calories | 84.65 Kcal (354 kJ) | ||
| Calories from fat | 50.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 24% | |
|---|---|---|---|
| Cholesterol | 16.5mg | 15% | |
| Sodium | 334.83mg | 38% | |
| Potassium | 141.7mg | 8% | |
| Total Carbs | 3.45g | 3% | |
| Sugars | 1.01g | 11% | |
| Dietary Fiber | 1.04g | 11% | |
| Protein | 4.33g | 24% | |
| Vitamin C | 6.8mg | 31% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.3mg | 4% | |
| Calcium | 115.1mg | 31% | |
* 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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