Directions:
- Cut squash in half lengthwise and remove seeds. Place cut-side down on pan and bake at 350F until tender, about 45 minutes. You can also microwave cut-side down in a small amount of water, covered for 10 minutes.
- Chop carrot, onion and leek into 1 pieces and place in large pot. Gently saute in butter. Do not brown. Scrape flesh from cooked squash and add to vegetables. Add stock and bring to a boil.
- Add apple, bay leaf and sugar to stock mixture. Simmer, uncovered, for 40 minutes. Remove bay leaf and puree soup in batches. Season with salt and pepper to taste.
- Slice off outer skin of Brie and cut into 1/2 pieces. Place cheese in bottom of soup bowls and fill with hot soup. Garnish with chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.93 Kcal (1017 kJ) | ||
| Calories from fat | 118.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 20% | |
|---|---|---|---|
| Cholesterol | 43.18mg | 14% | |
| Sodium | 530.89mg | 22% | |
| Potassium | 446.49mg | 9% | |
| Total Carbs | 18.77g | 6% | |
| Sugars | 9.11g | 36% | |
| Dietary Fiber | 1.54g | 6% | |
| Protein | 13.8g | 28% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.7mg | 4% | |
| Calcium | 82.4mg | 8% | |
| Amount Per 100 g | |||
| Calories | 70.42 Kcal (295 kJ) | ||
| Calories from fat | 34.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.83g | 20% | |
|---|---|---|---|
| Cholesterol | 12.52mg | 14% | |
| Sodium | 153.89mg | 22% | |
| Potassium | 129.42mg | 9% | |
| Total Carbs | 5.44g | 6% | |
| Sugars | 2.64g | 36% | |
| Dietary Fiber | 0.45g | 6% | |
| Protein | 4g | 28% | |
| Vitamin C | 2.2mg | 13% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.2mg | 4% | |
| Calcium | 23.9mg | 8% | |
* 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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