Directions:
- Preheat the oven to 375°F Cut butternut squash in half, and roast, cut side down for 45 minutes. When done, cut into cubes. In a large saucepan, saute onions in butter until tender. Add squash, chicken stock, marjoram, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
- Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.35 Kcal (893 kJ) | ||
| Calories from fat | 141.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.73g | 24% | |
|---|---|---|---|
| Cholesterol | 43.73mg | 15% | |
| Sodium | 283.82mg | 12% | |
| Potassium | 351.52mg | 7% | |
| Total Carbs | 13.2g | 4% | |
| Sugars | 5.12g | 20% | |
| Dietary Fiber | 1.08g | 4% | |
| Protein | 6.5g | 13% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.4mg | 2% | |
| Calcium | 38.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 84.81 Kcal (355 kJ) | ||
| Calories from fat | 56.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 24% | |
|---|---|---|---|
| Cholesterol | 17.38mg | 15% | |
| Sodium | 112.82mg | 12% | |
| Potassium | 139.73mg | 7% | |
| Total Carbs | 5.25g | 4% | |
| Sugars | 2.04g | 20% | |
| Dietary Fiber | 0.43g | 4% | |
| Protein | 2.58g | 13% | |
| Vitamin C | 3.4mg | 14% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.2mg | 2% | |
| Calcium | 15.2mg | 4% | |
* 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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