Directions:
- Cut squash into manageable pieces, remove the seeds and peel.
- Place into a large saucepan and add stock& garlic powder.
- If stock does not cover squash, add some water until squash is just covered.
- Boil until squash is soft& yields easily to being poked with a fork (do not cover).
- Amount of stock should reduce slightly.
- Remove from heat.
- Using a hand-held blender, puree squash& stock together.
- Place back on low heat& add cream cheese and black pepper.
- Cook until blended, then add sour cream.
- Serve with a swirl of cream, if desired.
- Can be frozen (I freeze single portions in ziploc bags).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 567.01 Kcal (2374 kJ) | ||
| Calories from fat | 115.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 20% | |
|---|---|---|---|
| Cholesterol | 41.25mg | 14% | |
| Sodium | 18702.12mg | 779% | |
| Potassium | 161.67mg | 3% | |
| Total Carbs | 89.75g | 30% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 0.35g | 1% | |
| Protein | 3.03g | 6% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 76.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 293.94 Kcal (1231 kJ) | ||
| Calories from fat | 59.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 20% | |
|---|---|---|---|
| Cholesterol | 21.38mg | 14% | |
| Sodium | 9695.24mg | 779% | |
| Potassium | 83.81mg | 3% | |
| Total Carbs | 46.52g | 30% | |
| Sugars | 0.62g | 5% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 1.57g | 6% | |
| Vitamin C | 2.1mg | 7% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 39.8mg | 8% | |
* 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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