- into squash mixture. Cool slightly. Puree squash mixture in batches
- in a blender; return to pan. Stir in 1/2 cup cream, salt and pepper
- and remaining butter; heat through. Garnish with remaining cream and
- sage. Yield: 9 servings (3 quarts).
Nutritional Facts: 1 serving (1 cup) equals 313 calories, 22 g fat (13 g saturated fat), 61 mg cholesterol, 1,192 mg sodium, 29 g carbohydrate, 7 g fiber, 5 g protein.