Directions:
- Preheat the oven to 400°F.
- Brush the bottom of a baking pan with olive oil and set aside. Cut the squash through the stem ends into halves, prick the skin in several places with a knife, and scoop out the seeds with a spoon.
- Brush the cut surfaces with about a tablespoon of the olive oil.
- Put the garlic inside the squash cavities and place halves in the pan cut side down.
- Add the onions to the pan and brush with remaining olive oil. Pour the water into the bottom of the pan, cover with aluminum foil, and bake for 50 minutes.
- Uncover and bake for 5-10 minutes more or until the squash is tender and the onions are soft.
- When the squash is cooled enough to handle, scoop out the flesh.
- Squeeze the garlic cloves out of their skins and discard the skins.
- In batches in a blender, combine the baked vegetables, apple juice or stock, thyme, nutmeg, salt and pepper and puree until it is smooth. (If you are making this ahead - chill here - and when ready go to the next direction).
- Pour the soup into a pot and heat gently.
- In a small skillet, melt the butter and saute the sage leaves until dark and curled.
- Garnish each bowl of soup with the sage leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 387 Kcal (1620 kJ) | ||
| Calories from fat | 144.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.01g | 25% | |
|---|---|---|---|
| Cholesterol | 5.08mg | 2% | |
| Sodium | 603.83mg | 25% | |
| Potassium | 1405.33mg | 30% | |
| Total Carbs | 62.91g | 21% | |
| Sugars | 25.49g | 102% | |
| Dietary Fiber | 6.97g | 28% | |
| Protein | 3.71g | 7% | |
| Vitamin C | 145.4mg | 242% | |
| Vitamin A | 3.4mg | 114% | |
| Iron | 3.7mg | 20% | |
| Calcium | 191.3mg | 19% | |
| Amount Per 100 g | |||
| Calories | 68.67 Kcal (288 kJ) | ||
| Calories from fat | 25.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.84g | 25% | |
|---|---|---|---|
| Cholesterol | 0.9mg | 2% | |
| Sodium | 107.15mg | 25% | |
| Potassium | 249.37mg | 30% | |
| Total Carbs | 11.16g | 21% | |
| Sugars | 4.52g | 102% | |
| Dietary Fiber | 1.24g | 28% | |
| Protein | 0.66g | 7% | |
| Vitamin C | 25.8mg | 242% | |
| Vitamin A | 0.6mg | 114% | |
| Iron | 0.6mg | 20% | |
| Calcium | 33.9mg | 19% | |
* 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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