Directions:
- Preheat oven to 375°.
- Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
- Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 191.94 Kcal (804 kJ) | ||
| Calories from fat | 21.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 4% | |
|---|---|---|---|
| Sodium | 312.48mg | 13% | |
| Potassium | 947.62mg | 20% | |
| Total Carbs | 32.67g | 11% | |
| Sugars | 12.27g | 49% | |
| Dietary Fiber | 5.27g | 21% | |
| Protein | 14.14g | 28% | |
| Vitamin C | 32.8mg | 55% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 4.1mg | 23% | |
| Calcium | 164.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 60.68 Kcal (254 kJ) | ||
| Calories from fat | 6.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 4% | |
|---|---|---|---|
| Sodium | 98.78mg | 13% | |
| Potassium | 299.57mg | 20% | |
| Total Carbs | 10.33g | 11% | |
| Sugars | 3.88g | 49% | |
| Dietary Fiber | 1.67g | 21% | |
| Protein | 4.47g | 28% | |
| Vitamin C | 10.4mg | 55% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 1.3mg | 23% | |
| Calcium | 52mg | 16% | |
* 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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