Directions:
- Cut squash in half lengthwise; remove seeds. Place squash, cut sides down, in a shallow pan; add hot water to pan to depth of 3/4 . Cover with aluminum foil, and bake at 400° for 40 minutes or until tender; drain. Scoop out pulp; mash. Discard shell. Cook carrot in boiling water 25 minutes or until tender; drain and mash.
- Combine squash, carrot, chicken broth, and next 3 ingredients in a bowl. Process half of mixture in a food processor or blender until smooth. Repeat procedure with remaining half of squash mixture.
- Place pureed mixture in a large saucepan; bring to a simmer. Stir in cream; return to a simmer. Remove from heat. To serve, ladle into individual bowls. Sprinkle with pecans and nutmeg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.35 Kcal (441 kJ) | ||
| Calories from fat | 45.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.06g | 8% | |
|---|---|---|---|
| Cholesterol | 8.33mg | 3% | |
| Sodium | 448.56mg | 19% | |
| Potassium | 464.35mg | 10% | |
| Total Carbs | 14.14g | 5% | |
| Sugars | 5.27g | 21% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 1.75g | 3% | |
| Vitamin C | 31.3mg | 52% | |
| Vitamin A | 1mg | 33% | |
| Iron | 0.7mg | 4% | |
| Calcium | 56.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 50.75 Kcal (212 kJ) | ||
| Calories from fat | 21.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.44g | 8% | |
|---|---|---|---|
| Cholesterol | 4.01mg | 3% | |
| Sodium | 216.08mg | 19% | |
| Potassium | 223.69mg | 10% | |
| Total Carbs | 6.81g | 5% | |
| Sugars | 2.54g | 21% | |
| Dietary Fiber | 1.32g | 11% | |
| Protein | 0.84g | 3% | |
| Vitamin C | 15.1mg | 52% | |
| Vitamin A | 0.5mg | 33% | |
| Iron | 0.3mg | 4% | |
| Calcium | 27mg | 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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