Directions:
- Cut squash in half; discard seeds. Place squash cut side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 40-50 minutes or until tender. Cool slightly; scoop out pulp and set aside.
- In a Dutch oven over medium heat, cook and stir onions in oil and butter for 2 minutes. Add the cinnamon, brown sugar, ginger and garlic; cook 2 minutes longer or until onions are tender. Stir in the broth, water, salt and reserved squash. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Cool soup slightly. Discard cinnamon. In a blender, process soup in batches until smooth. Return all to the pan and heat through. Sprinkle each serving with parsley. Yield: 12 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.26 Kcal (365 kJ) | ||
| Calories from fat | 19.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.13g | 3% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 1% | |
| Sodium | 265.87mg | 11% | |
| Potassium | 447.83mg | 10% | |
| Total Carbs | 17.61g | 6% | |
| Sugars | 4.83g | 19% | |
| Dietary Fiber | 2.79g | 11% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 26.1mg | 44% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.2mg | 7% | |
| Calcium | 68.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 44.68 Kcal (187 kJ) | ||
| Calories from fat | 9.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.09g | 3% | |
|---|---|---|---|
| Cholesterol | 1.3mg | 1% | |
| Sodium | 136.14mg | 11% | |
| Potassium | 229.31mg | 10% | |
| Total Carbs | 9.02g | 6% | |
| Sugars | 2.47g | 19% | |
| Dietary Fiber | 1.43g | 11% | |
| Protein | 0.77g | 3% | |
| Vitamin C | 13.4mg | 44% | |
| Vitamin A | 0.6mg | 38% | |
| Iron | 0.6mg | 7% | |
| Calcium | 35mg | 7% | |
* 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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