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 | 148.89 Kcal (623 kJ) | ||
| Calories from fat | 21.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 4% | |
|---|---|---|---|
| Sodium | 471.86mg | 20% | |
| Potassium | 813.4mg | 17% | |
| Total Carbs | 30.69g | 10% | |
| Sugars | 10.28g | 41% | |
| Dietary Fiber | 5.28g | 21% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 38.7mg | 65% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 2.1mg | 12% | |
| Calcium | 97.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 47.36 Kcal (198 kJ) | ||
| Calories from fat | 6.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 4% | |
|---|---|---|---|
| Sodium | 150.1mg | 20% | |
| Potassium | 258.74mg | 17% | |
| Total Carbs | 9.76g | 10% | |
| Sugars | 3.27g | 41% | |
| Dietary Fiber | 1.68g | 21% | |
| Protein | 1.32g | 8% | |
| Vitamin C | 12.3mg | 65% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 0.7mg | 12% | |
| Calcium | 31mg | 10% | |
* 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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