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Nutritional Facts
Serving Size 6oz (363)
Serving Per Recipe 5
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| Amount Per Serving |
| Calories 220 |
Calories from Fat 100 |
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| % Daily Value * |
| Total Fat 11g |
17% |
| Saturated Fat 1.5g |
8% |
| Cholesterol 0mg |
0% |
| Sodium 20mg |
1% |
| Total Carb. 30g |
10% |
| Dietary Fiber 3g |
12% |
| Sugars 25g |
| Protein 2g |
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| Vitamin A |
4% |
| Vitamin C |
45% |
| Calcium |
6% |
| Iron |
6% |
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| * Percent Daily Values based on a 2,000 calorie diet. |
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Serves 5
1/4 cup olive oil
3 small butternut squash
6 garlic cloves
2 large onions
1/4 cup water
3 cups apple juice
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Salt to taste
Preheat oven to 400º. Cut the squash in half, and scoop out the seeds. Lightly coat the squash with olive oil. Coat the bottom of a large pan with olive oil. Pack the seed cavity of squash with cut up onion and garlic. Place in pan upside-down (with the skin facing up and the squash meat facing the bottom of pan prick the skin of the squash in a few places. Place the remainder of garlic and onion in pan with the 1/4 cup of water. Cover the pan with aluminum foil and bake for 50 minutes, then uncover and bake for 10 minutes longer.
Let squash cool to touch, scoop the squash out of the skin into a large mixing bowl, with the onions and garlic. Then in a blender, or food processor, purée (you will need to do small batches at a time until all of the squash has been puréed). Place in a large sauce pan and heat on stove. Add the thyme, salt, nutmeg, and apple juice. If soup is too thick you can add water until it is at the desired consistency. Salt and pepper to taste and heat.
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