Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium butternut squash
- 2 medium onions , peeled and halved
- 2 tbsp olive oil
- 2 cloves garlic , minced
- 4 cups chicken stock or vegetable stock
- ¼ cup cream sherry
- 1 tsp nutmeg
Directions
Preheat oven to 400 °F.
Cut squash in half lengthwise and remove seeds.
Rub onions and squash with olive oil. Bake uncovered for about 1 hour or until done. Cool slightly.
Spoon squash pulp into a food processor . Add onions and 1–2 cups of chicken stock. Purée until smooth.
Pour into cooking pot. Add garlic, sherry and nutmeg, and stir over medium heat.
Add remaining stock and cook until hot. Season to taste.