Directions:
- Put some holes in your squash and put on a baking tray in the oven for about an hour.
- Till you see the flesh soft inside.
- Let it cool then scoop out all the flesh, leaving the skin and seeds.
- Make up however much stock you want, use a really good quality vegetable stock, we have one called Marigold here in England, not some really cheap stock cubes.
- In a large saucepan sweat some small diced onions, grated carrot and some celery (the flowers are good) (this is called mirepoix or soffrito)and some garlic in a little vegetable oil until soft but slow so they are not coloured, add the stock and the squash and zap with a hand blender.
- Check the seasonings, I like to add fresh blk pepper and a little fresh grated nutmeg.
- Serve with crusty bread or whatever else you are having.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 877.11 Kcal (3672 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 37216.2mg | 1551% | |
| Potassium | 276.77mg | 6% | |
| Total Carbs | 176.48g | 59% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 1.13g | 2% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 33mg | 3% | |
| Amount Per 100 g | |||
| Calories | 256.59 Kcal (1074 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 10887.02mg | 1551% | |
| Potassium | 80.96mg | 6% | |
| Total Carbs | 51.63g | 59% | |
| Sugars | 0.99g | 14% | |
| Dietary Fiber | 0.58g | 8% | |
| Protein | 0.33g | 2% | |
| Vitamin C | 2mg | 11% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.6mg | 3% | |
* 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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