Directions:
- In a large saucepan, saute onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
- In a blender, process the soup in batches until smooth. Pour into bowls; sprinkle with bacon. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.73 Kcal (1531 kJ) | ||
| Calories from fat | 210.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.41g | 36% | |
|---|---|---|---|
| Cholesterol | 78.56mg | 26% | |
| Sodium | 1940.8mg | 81% | |
| Potassium | 701.46mg | 15% | |
| Total Carbs | 17.52g | 6% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 4.03g | 16% | |
| Protein | 22.56g | 45% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 2.6mg | 15% | |
| Calcium | 61.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 121.95 Kcal (511 kJ) | ||
| Calories from fat | 70.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.81g | 36% | |
|---|---|---|---|
| Cholesterol | 26.19mg | 26% | |
| Sodium | 647.13mg | 81% | |
| Potassium | 233.89mg | 15% | |
| Total Carbs | 5.84g | 6% | |
| Sugars | 0.2g | 2% | |
| Dietary Fiber | 1.34g | 16% | |
| Protein | 7.52g | 45% | |
| Vitamin C | 5.1mg | 25% | |
| Iron | 0.9mg | 15% | |
| Calcium | 20.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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