Directions:
- Sautee onion and garlic in butter over medium heat 4-5 minutes in a large stockpot. Add sage, cinnamon, nutmeg and brown sugar, stir to coat. Add squash, stir to coat and cook 8-10 minutes or until squash begins to soften. Add broth, bring to a boil. Cover and simmer 30 minutes. Using an immersion blender, puree the squash to desired texture. Add milk and salt & pepper and cook on low for another 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.64 Kcal (777 kJ) | ||
| Calories from fat | 68.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.56g | 12% | |
|---|---|---|---|
| Cholesterol | 6.62mg | 2% | |
| Sodium | 1076.89mg | 45% | |
| Potassium | 607.73mg | 13% | |
| Total Carbs | 26.79g | 9% | |
| Sugars | 5.51g | 22% | |
| Dietary Fiber | 3.58g | 14% | |
| Protein | 4.08g | 8% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 2.1mg | 12% | |
| Calcium | 95.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 51.72 Kcal (217 kJ) | ||
| Calories from fat | 18.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 12% | |
|---|---|---|---|
| Cholesterol | 1.84mg | 2% | |
| Sodium | 300.03mg | 45% | |
| Potassium | 169.32mg | 13% | |
| Total Carbs | 7.46g | 9% | |
| Sugars | 1.53g | 22% | |
| Dietary Fiber | 1g | 14% | |
| Protein | 1.14g | 8% | |
| Vitamin C | 7.4mg | 44% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.6mg | 12% | |
| Calcium | 26.6mg | 10% | |
* 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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