** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Kale leaves Paprika Cut squash in half lengthwise, and remove seeds.
2. Place squash, cut side down, in a broiler pan.
3. Add hot water to pan to a depth of 1 inch.
4. Bake at 350 F for 30 minutes.
5. Spoon pulp from squash to create a serving bowl, reserving pulp.
6. Place carrots and onion in a saucepan; cover with water.
7. Bring to a boil; cover, reduce heat, and simmer for 15 minutes or until vegetables are tender.
8. Drain; combine vegetables with reserved pulp and 1/3 cup water in container of an electric blender or food processor.
9. Process for 30 seconds or until mixture is smooth. Set aside.
10. Melt butter in a large Dutch oven over low heat; add flour, salt and pepper, stirring until smooth.
11. Cook for 1 minute, stirring constantly.
12. Gradually add pureed vegetable mixture, chicken broth, and next 5 ingredients; bring to a boil.
13. Cover, reduce heat, and simmer for 1 hour, stirring occasionally.
14. Stir in half-and-half and, if desired, 1 1/2 Tbsp sherry. Cook until heated. If desired, serve in squash shells on a bed of kale. Sprinkle with paprika.
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Dietary Notes:
This recipe is low-cholesterol with 18.88mg per serving
This recipe is high in Vitamin A with 69% of your daily recommended intake per serving. This recipe is high in Vitamin C with 42% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Sulfites, Alcohol, Onion allergies.
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