Directions:
- Cut stem end off each squash to form flat base.
- Cut bud end off each squash to form lid.
- Scrape out seeds from hollowed squash and lids.
- Scoop out pulp from squash, leaving 1/2-inch-thick shell; set lids and shells aside.
- Combine squash pulp and stock in large saucepan and bring to boil.
- Reduce heat and simmer briskly until liquid is reduced to 2 cups, about 30 minutes.
- Transfer to blender or processor and puree.
- Add cream and season to taste with salt, pepper and nutmeg.
- Heat oil in medium skillet over medium-high heat.
- Add bread cubes and brown well on all sides.
- Remove croutons using slotted spoon and drain thoroughly on paper towels.
- Positon rack in lower third of oven and preheat to 400 degrees.
- Divide half of cheese among squash.
- Top with half of croutons; ladle soup into each, filling almost to rim.
- Divide remaining cheese among squash.
- Top with remaining croutons and top with lids.
- Arrange squash in shallow roasting or baking pan.
- Bake until squash is dark and tender, about 1 hour.
- Set squash in shallow bowls,stir soup and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 559.75 Kcal (2344 kJ) | ||
| Calories from fat | 334.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.14g | 57% | |
|---|---|---|---|
| Cholesterol | 80mg | 27% | |
| Sodium | 557.52mg | 23% | |
| Potassium | 1026.47mg | 22% | |
| Total Carbs | 39.81g | 13% | |
| Sugars | 5.85g | 23% | |
| Dietary Fiber | 5.86g | 23% | |
| Protein | 20.75g | 41% | |
| Vitamin C | 22.2mg | 37% | |
| Iron | 3mg | 17% | |
| Calcium | 528.7mg | 53% | |
| Amount Per 100 g | |||
| Calories | 103.87 Kcal (435 kJ) | ||
| Calories from fat | 62.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.89g | 57% | |
|---|---|---|---|
| Cholesterol | 14.85mg | 27% | |
| Sodium | 103.46mg | 23% | |
| Potassium | 190.48mg | 22% | |
| Total Carbs | 7.39g | 13% | |
| Sugars | 1.09g | 23% | |
| Dietary Fiber | 1.09g | 23% | |
| Protein | 3.85g | 41% | |
| Vitamin C | 4.1mg | 37% | |
| Iron | 0.6mg | 17% | |
| Calcium | 98.1mg | 53% | |
* 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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