Directions:
- In a large bowl, combine the first nine ingredients; toss to coat. Transfer to a greased shallow roasting pan. Roast at 375° for 1-1/4 hours or until squash is tender, stirring occasionally.
- Cool slightly. In a food processor, process squash mixture with broth in batches until smooth. Transfer to a Dutch oven; heat through, stirring occasionally. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.98 Kcal (469 kJ) | ||
| Calories from fat | 20.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 4% | |
|---|---|---|---|
| Cholesterol | 6.11mg | 2% | |
| Sodium | 750.25mg | 31% | |
| Potassium | 565.84mg | 12% | |
| Total Carbs | 21.38g | 7% | |
| Sugars | 8.11g | 32% | |
| Dietary Fiber | 4.62g | 18% | |
| Protein | 1.26g | 3% | |
| Vitamin C | 23.5mg | 39% | |
| Iron | 1mg | 6% | |
| Calcium | 58mg | 6% | |
| Amount Per 100 g | |||
| Calories | 33.79 Kcal (141 kJ) | ||
| Calories from fat | 6.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.7g | 4% | |
|---|---|---|---|
| Cholesterol | 1.84mg | 2% | |
| Sodium | 226.41mg | 31% | |
| Potassium | 170.76mg | 12% | |
| Total Carbs | 6.45g | 7% | |
| Sugars | 2.45g | 32% | |
| Dietary Fiber | 1.4g | 18% | |
| Protein | 0.38g | 3% | |
| Vitamin C | 7.1mg | 39% | |
| Iron | 0.3mg | 6% | |
| Calcium | 17.5mg | 6% | |
* 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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