Calories200kcal (10%)
Calcium55mg (5%)
Vitamin C32mg (54%)
Vitamin A47mcg RAE (2%)
Potassium330mg
Magnesium35mg
Protein2g
Sugar22g
Fiber2g
Total Carbohydrate27g
Cholesterol3mg (1%)
Sodium291mg (12%)
Saturated Fat8g (41%)
Fat11g (17%)
Iron2mg (9%)

This soup is intensely aromatic, so much so that your guests will want to pretend they’re sipping it by a fire after a day of skiing. Tying the
spices up in the cheesecloth pouch is the key to infusing the soup with a hint of clove and star anise. I’ve served this for both formal and casual
parties — it can go either way depending on what you serve it in. Peeling the squash takes some time so do it in advance if possible

1 cup equals 195 calories, 9 g fat (4 g saturated fat), 23 mg cholesterol, 520 mg sodium, 21 g carbohydrate, 2 g fiber, 10 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.

Wine – fresh, lively Soave

Make Ahead The soup can be refrigerated for up to 2 days. Reheat before garnishing with the cheddar, apples and chives.
Wine – Lush, fragrant Viognier

A sachet is a chesecloth bundle filled with aromatic ingredients used to flavor stocks, sauces and other liquids. The advantage of using a sachet is that it will allow the ingredients to infuse the hot liquid without small bits of unwanted material being left behind for you to fish out later. Examples of sachet ingredients are peppercorns and bay leafs, fresh herbs and garlic, etc.
To make a sachet simply cut a small square of cheese cloth , place the ingredients in the center and a bundle the edges together like a coin purse. Tie with a long piece of Butcher’s twine. Tie one end of the twine to the handle of the pot so the sachet can be easily retrieved when needed.