Directions:
- Peel and cut squash into 2-inch chunks. Peel and quarter onions. Separate cloves of garlic, but do not peel.
- In a large bowl, toss together squash, onion, oil, thyme, rosemary, salt and pepper.
- Spread in a large shallow pan; roast in a 375F oven for 40-50 minutes or until tender and caramelized, stirring occasionally. Set aside until cool enough to handle.
- Meanwhile purée red peppers in blender or food processor until smooth; set aside.
- Squeeze softened garlic cloves out of skin,. In batches, purée vegetables with some of the stock until smooth. Transfer to a saucepan. Add remaining stock and bring to a boil;'reduce heat and simmer just until hot enough to serve. Season with salt and pepper to taste. Garnish each serving with red pepper drizzle.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.63 Kcal (1058 kJ) | ||
| Calories from fat | 60.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.7g | 10% | |
|---|---|---|---|
| Cholesterol | 6mg | 2% | |
| Sodium | 318.45mg | 13% | |
| Potassium | 1146.18mg | 24% | |
| Total Carbs | 42.9g | 14% | |
| Sugars | 12.54g | 50% | |
| Dietary Fiber | 6.35g | 25% | |
| Protein | 8.87g | 18% | |
| Vitamin C | 110.6mg | 184% | |
| Vitamin A | 2.3mg | 76% | |
| Iron | 17.5mg | 97% | |
| Calcium | 135.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 46.17 Kcal (193 kJ) | ||
| Calories from fat | 11.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.22g | 10% | |
|---|---|---|---|
| Cholesterol | 1.1mg | 2% | |
| Sodium | 58.19mg | 13% | |
| Potassium | 209.45mg | 24% | |
| Total Carbs | 7.84g | 14% | |
| Sugars | 2.29g | 50% | |
| Dietary Fiber | 1.16g | 25% | |
| Protein | 1.62g | 18% | |
| Vitamin C | 20.2mg | 184% | |
| Vitamin A | 0.4mg | 76% | |
| Iron | 3.2mg | 97% | |
| Calcium | 24.7mg | 14% | |
* 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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