Directions:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
- Meanwhile, in a Dutch oven, saute the squash, sweet potato and onion in butter until crisp-tender. Add the water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Cool slightly.
- In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese. Yield: 9 servings (2-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.11 Kcal (712 kJ) | ||
| Calories from fat | 67.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.55g | 12% | |
|---|---|---|---|
| Cholesterol | 18.3mg | 6% | |
| Sodium | 302.99mg | 13% | |
| Potassium | 656.73mg | 14% | |
| Total Carbs | 23.17g | 8% | |
| Sugars | 4.45g | 18% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 5.32g | 11% | |
| Vitamin C | 33.3mg | 56% | |
| Vitamin A | 1.7mg | 56% | |
| Iron | 1.7mg | 10% | |
| Calcium | 173.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 58.48 Kcal (245 kJ) | ||
| Calories from fat | 23.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.59g | 12% | |
|---|---|---|---|
| Cholesterol | 6.29mg | 6% | |
| Sodium | 104.16mg | 13% | |
| Potassium | 225.76mg | 14% | |
| Total Carbs | 7.96g | 8% | |
| Sugars | 1.53g | 18% | |
| Dietary Fiber | 1.35g | 16% | |
| Protein | 1.83g | 11% | |
| Vitamin C | 11.4mg | 56% | |
| Vitamin A | 0.6mg | 56% | |
| Iron | 0.6mg | 10% | |
| Calcium | 59.5mg | 17% | |
* 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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