Directions:
- Cut squash in half lengthwise; discard seeds. Place squash cut side down in a greased shallow baking pan. Bake, uncovered, at 350° for 1-1/2 hours or until tender. Cool slightly; scoop out pulp to measure 3 cups. Transfer to a large bowl.
- In a small skillet, saute onion in butter until tender. Add to squash. Stir in the broth and seasonings. In a blender, process squash mixture in batches until smooth. Transfer to the large saucepan; heat through.
- In a small bowl, combine the sour cream, cream and lime juice. Top each serving with a dollop of sour cream mixture. Using a toothpick, swirl the dollop into the shape of a ghost. Yield: 8 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.32 Kcal (717 kJ) | ||
| Calories from fat | 54.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 9% | |
|---|---|---|---|
| Cholesterol | 17.8mg | 6% | |
| Sodium | 197.56mg | 8% | |
| Potassium | 888.3mg | 19% | |
| Total Carbs | 30.45g | 10% | |
| Sugars | 5.2g | 21% | |
| Dietary Fiber | 5.24g | 21% | |
| Protein | 3.33g | 7% | |
| Vitamin C | 49.7mg | 83% | |
| Vitamin A | 2.3mg | 77% | |
| Iron | 2.8mg | 16% | |
| Calcium | 144.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 63.69 Kcal (267 kJ) | ||
| Calories from fat | 20.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 9% | |
|---|---|---|---|
| Cholesterol | 6.62mg | 6% | |
| Sodium | 73.44mg | 8% | |
| Potassium | 330.23mg | 19% | |
| Total Carbs | 11.32g | 10% | |
| Sugars | 1.93g | 21% | |
| Dietary Fiber | 1.95g | 21% | |
| Protein | 1.24g | 7% | |
| Vitamin C | 18.5mg | 83% | |
| Vitamin A | 0.9mg | 77% | |
| Iron | 1mg | 16% | |
| Calcium | 53.8mg | 14% | |
* 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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