Hubbard Squash Soup Recipe

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Ingredients:

Serving

1 large hubbard squash
2 sweet onions
3 (14 oz) cans chicken broth
2 tbsp beef bouillon paste
2 tbsp frank's red hot sauce
2 tsp nutmeg
1 tsp cinnamon
1 bunch broccoli, steamed (optional)
ham steak (cut into cubes)

Directions:

Cut Hubbard Squash in two pieces.
Put in roasting pan with 2 inches water on bottom of pan.
Cover with foil, bake at 350 2-3 hours, until tender. Using a spoon, scrape all the yellow squash into a bowl (careful not to take the green unripened part). Set aside.
Saute onion in 2 tablespoons butter till carmalized.
Put all ingredients into a food processor and process until very smooth.
(My food processor is small, so I do this in small batches and put each into a large pot, then stir till all is combined.).
Add the steamed brocolli and ham cubes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	52.54 Kcal (220 kJ)
Calories from fat	3.03 Kcal
		% Daily Value*
Total Fat	0.34g	1%
Cholesterol	0.27mg	0%
Sodium	65.89mg	3%
Potassium	323.14mg	7%
Total Carbs	11.41g	4%
Sugars	5.21g	21%
Dietary Fiber	3.24g	13%
Protein	2.87g	6%
Vitamin C	59.4mg	99%
Iron	0.7mg	4%
Calcium	49.1mg	5%

Amount Per 100 g
Calories	34.85 Kcal (146 kJ)
Calories from fat	2.01 Kcal
		% Daily Value*
Total Fat	0.22g	1%
Cholesterol	0.18mg	0%
Sodium	43.71mg	3%
Potassium	214.34mg	7%
Total Carbs	7.57g	4%
Sugars	3.45g	21%
Dietary Fiber	2.15g	13%
Protein	1.91g	6%
Vitamin C	39.4mg	99%
Iron	0.4mg	4%
Calcium	32.6mg	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.

Tastes

salty
savory
bitter
sweet

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