Directions:
- Cut squash in half crosswise; remove seeds. Place squash, cut side down, in a greased shallow baking dish. Bake at 400° for 45 minutes or until tender; cool. Scoop out pulp, discarding shells.
- Sauté onion in butter in a Dutch oven over medium-high heat 7 to 8 minutes or until lightly browned. Add brown sugar; cook 2 minutes, stirring often. Add squash pulp; cook 5 minutes, stirring often. Add broth and next 4 ingredients. Cover, reduce heat to medium-low, and simmer 5 minutes. Remove from heat; cool slightly.
- Process soup, in batches, in a food processor or blender until smooth. Return soup to Dutch oven; simmer 5 minutes. Drizzle each serving with a little whipping cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.4 Kcal (529 kJ) | ||
| Calories from fat | 54.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.04g | 9% | |
|---|---|---|---|
| Cholesterol | 13.88mg | 5% | |
| Sodium | 710.55mg | 30% | |
| Potassium | 547.82mg | 12% | |
| Total Carbs | 16.92g | 6% | |
| Sugars | 2.68g | 11% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 1.62g | 3% | |
| Vitamin C | 21.5mg | 36% | |
| Iron | 1.3mg | 7% | |
| Calcium | 63.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 49.7 Kcal (208 kJ) | ||
| Calories from fat | 21.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 9% | |
|---|---|---|---|
| Cholesterol | 5.46mg | 5% | |
| Sodium | 279.4mg | 30% | |
| Potassium | 215.41mg | 12% | |
| Total Carbs | 6.65g | 6% | |
| Sugars | 1.05g | 11% | |
| Dietary Fiber | 1.18g | 12% | |
| Protein | 0.64g | 3% | |
| Vitamin C | 8.5mg | 36% | |
| Iron | 0.5mg | 7% | |
| Calcium | 25.1mg | 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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