Puree Of Butternut Squash Recipe

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Puree Of Butternut Squash
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Ingredients:

Directions:

  1. Preheat oven to 400.
  2. Place squash cut side down in bottom of a roasting pan.
  3. Add 1 cup chicken broth to pan and cook 50 minutes.
  4. Let squash cool slightly then scoop out flesh away from skin and reserve flesh.
  5. In medium skillet heat the oil over medium high heat.
  6. When hot add onion and ginger then cook until soft and golden about 10 minutes.
  7. Add onion mixture to cooked squash and puree in bowl of a food processor.
  8. As squash is pureeing add enough of the remaining chicken stock to create a smooth mixture.
  9. Stir in heavy cream and season with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 173.21 Kcal (725 kJ)
Calories from fat 125.92 Kcal
% Daily Value*
Total Fat 13.99g 22%
Cholesterol 13.56mg 5%
Sodium 799mg 33%
Potassium 318.88mg 7%
Total Carbs 9.84g 3%
Sugars 3.44g 14%
Dietary Fiber 1.91g 8%
Protein 1.27g 3%
Vitamin C 18.6mg 31%
Iron 0.1mg 1%
Calcium 38.7mg 4%
Amount Per 100 g
Calories 59.93 Kcal (251 kJ)
Calories from fat 43.57 Kcal
% Daily Value*
Total Fat 4.84g 22%
Cholesterol 4.69mg 5%
Sodium 276.46mg 33%
Potassium 110.33mg 7%
Total Carbs 3.41g 3%
Sugars 1.19g 14%
Dietary Fiber 0.66g 8%
Protein 0.44g 3%
Vitamin C 6.4mg 31%
Iron 0.1mg 1%
Calcium 13.4mg 4%

* 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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Recipe Tags

Weightwatchers Points

  • 4.2
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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