Directions:
- Preheat the oven to 400 degrees F.
- Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
- Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 542.18 Kcal (2270 kJ) | ||
| Calories from fat | 334.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.18g | 57% | |
|---|---|---|---|
| Cholesterol | 198.54mg | 66% | |
| Sodium | 666.03mg | 28% | |
| Potassium | 377.76mg | 8% | |
| Total Carbs | 18.6g | 6% | |
| Sugars | 17.27g | 69% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 32.58g | 65% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 1.8mg | 10% | |
| Calcium | 42.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 236.51 Kcal (990 kJ) | ||
| Calories from fat | 145.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.22g | 57% | |
|---|---|---|---|
| Cholesterol | 86.61mg | 66% | |
| Sodium | 290.54mg | 28% | |
| Potassium | 164.79mg | 8% | |
| Total Carbs | 8.11g | 6% | |
| Sugars | 7.54g | 69% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 14.21g | 65% | |
| Vitamin C | 2.6mg | 10% | |
| Iron | 0.8mg | 10% | |
| Calcium | 18.4mg | 4% | |
* 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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