Directions:
- Roast the butternut squash, flesh side down onto a lightly oiled roasting pan for 40 to 45 minutes in a 425 degree oven.
- In the mean time, sautee the onion, ginger, and garlic in butter until soft.
- Add the broth, simmer for ten minutes.
- Add pulp from the butternut squash (that you've scooped out).
- Puree in a food processor or blender (or I use a mixing wand right in the pot).
- Return to pan.
- Add cream, salt, pepper, and a pinch or 2 of cinnamon.
- Simmer until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.13 Kcal (268 kJ) | ||
| Calories from fat | 47.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 8% | |
|---|---|---|---|
| Cholesterol | 15.37mg | 5% | |
| Sodium | 361.54mg | 15% | |
| Potassium | 147.86mg | 3% | |
| Total Carbs | 3.08g | 1% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 0.44g | 1% | |
| Vitamin C | 10.6mg | 18% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 20.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 48.53 Kcal (203 kJ) | ||
| Calories from fat | 35.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 8% | |
|---|---|---|---|
| Cholesterol | 11.63mg | 5% | |
| Sodium | 273.6mg | 15% | |
| Potassium | 111.89mg | 3% | |
| Total Carbs | 2.33g | 1% | |
| Sugars | 0.57g | 3% | |
| Dietary Fiber | 0.4g | 2% | |
| Protein | 0.33g | 1% | |
| Vitamin C | 8mg | 18% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.3mg | 2% | |
* 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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