Nutritive Information
- Calories: 347.86cal
- Protein: 35.00 g
- Fat: 8.46g
- Fiber: 3.69g
- Cholesterol: 62.12mg
- Vitamin A: 957.00RE
- Vitamin c: 31.84mg
- Thiamine: 0.30mg
- Riboflavin: 0.32mg
- Niacin: 13.20mg
- Vitamin B6: 0.65mg
- Vit. B12: 1.73mcg
- Folate: 64.98mcg
- Sodium: 859.98mg
- Calcium: 196.07mg
- Magnesium: 84.76mg
- Potassium: 1357.32mg
- Iron: 2.89mg
- Zinc: 9.27mg
Ingredients
- 3 pounds Squash Butternut
- 1-1/2 Tablespoons Olive oil
- 1-1/2 medium Garlic clove minced, 1 medium
- 1-1/2 pieces Celery, 1 stalk, diced
- 24 ounces Chicken broth canned
- 1-1/2 cups Milk evaporated, skim milk
- 1-1/2 Tablespoons Sugar brown
- 1 teaspoon Nutmeg
- 1 teaspoon Ginger, ground
- 1 teaspoon Cayenne pepper
- 1 teaspoon Pepper
- 3 cups Chicken light meat, cooked
Instructions
- Pierce squash with a fork on top and bottom and place on a microwave safe plate. Microwave on high (100% power) 6 minutes. Turn squash over and rotate plate. Microwave on high until entire squash has turned darker beige and is slightly blistered all over, 6 to 8 minutes.
- Meanwhile, combine olive oil, garlic, onion and celery in a 3-quart microwave safe casserole. Cover tightly with a lid or plastic wrap, turned back slightly on one side. Microwave on high until vegetables are tender, 3 to 5 minutes.
- Cut squash in half and remove seeds and connective fiber with spoon. (Remove seeds from fiber and set aside for toasting, if desired.) Pour broth into 4 cup glass measure and microwave on high 5 minutes.
- Spoon flesh from squash into food processor bowl and add cooked vegetables. Process into a smooth puree. Add evaporated milk, brown sugar, nutmeg, ginger, cayenne and black pepper. Process quickly to blend.
- Return mixture to a casserole and stir in warmed chicken broth and cooked thinly sliced chicken. Cover again and microwave on high until heated through, 8 to 10 minutes. Let stand, covered, 3 to 5 minutes.
