Directions:
- Melt butter in a saucepan and sauté the onion. Add squash pulp to onion. Add broth, nutmeg and cayenne.
- Bring to a boil. Reduce heat and simmer, uncovered for 10 minutes.
- Puree with a hand blender (or in batches in a regular blender). Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.7 Kcal (761 kJ) | ||
| Calories from fat | 70.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.79g | 12% | |
|---|---|---|---|
| Cholesterol | 16.26mg | 5% | |
| Sodium | 661.97mg | 28% | |
| Potassium | 632.65mg | 13% | |
| Total Carbs | 27.97g | 9% | |
| Sugars | 2.73g | 11% | |
| Dietary Fiber | 5.49g | 22% | |
| Protein | 3.27g | 7% | |
| Vitamin C | 14.5mg | 24% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 80.08 Kcal (335 kJ) | ||
| Calories from fat | 30.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.44g | 12% | |
|---|---|---|---|
| Cholesterol | 7.17mg | 5% | |
| Sodium | 291.75mg | 28% | |
| Potassium | 278.83mg | 13% | |
| Total Carbs | 12.33g | 9% | |
| Sugars | 1.2g | 11% | |
| Dietary Fiber | 2.42g | 22% | |
| Protein | 1.44g | 7% | |
| Vitamin C | 6.4mg | 24% | |
| Iron | 0.9mg | 11% | |
| Calcium | 28.7mg | 7% | |
* 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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