Recipe Details
Ingredients
-
2poundsbutternut squash, cubed
-
2onions, chopped
-
1tablespoonbutter
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4cupsvegetable broth
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½cupheavy cream
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salt and pepper to taste
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1dashground nutmeg
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1dashground cloves
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1dashground cinnamon
Cooking Directions
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Combine squash, onions, and butter in a large microwave-safe bowl. Cover and microwave on high for 4 minutes; peel squash.
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Stir in broth and cook on high until squash is tender, about 20 to 25 minutes.
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Transfer squash mixture into a blender; cover and hold the lid down with a potholder and pulse a few times before leaving on to blend. Transfer pureed mixture back into the microwave-safe bowl.
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Add cream, salt, and pepper; microwave on high until heated through, about 3 to 4 minutes. Season with nutmeg, cloves and cinnamon to taste.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories212 | |
| % Daily Value * | |
| Total Fat 10g |
13% |
| Saturated Fat 6g |
30% |
| Cholesterol 32mg |
11% |
| Sodium 339mg |
15% |
| Total Carbohydrate 31g |
11% |
| Dietary Fiber 8g |
28% |
| Total Sugars 9g |
|
| Protein 4g |
7% |
| Vitamin C 36mg |
40% |
| Calcium 130mg |
10% |
| Iron 2mg |
9% |
| Potassium 721mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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