1. Toss the prepared squash with the oil, herbs, salt and pepper.
2. Roast in a preheated 425 degree oven until brown.
3. In batches, puree the squash and hot stock in a blender until smooth.
4. Adjust seasonings and serve in warm bowls.
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|Serving Size: 1 Serving (1175g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 32 (24%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 4234.8mg||146 %|
|Potassium 404.8mg||11 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 24.7g|
|Protein 1.2g||2 %|
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Calories per serving: 135
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