Preheat the oven to 425 degrees
Peel the butternut squash, remove seeds and cut into about 1 1/2 inch cubes. Peel the onion and chop into large pieces. Line a baking sheet with foil and oil the foil. Spread the squash pieces on one side of pan and the onion on the other side of pan. Drizzle the oil on the vegetables and bake for 45 minutes or until tender, tossing after 20 minutes or so.
Remove from oven and pour into a pot. Season with salt and pepper. Using a hand held blender, add about 2 cups boiling water and puree until smooth.
Adjust final seasoning with salt and pepper. Consistency may also be adjusted with additional boiling water. Garnish with plain yogurt or sour cream.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4|
|Calories from Fat: 33 (23%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 591.6mg||20 %|
|Potassium 832.1mg||22 %|
|Total Carbohydrate 28.9g||9 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 23.9g|
|Protein 2.6g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 142
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