Directions:
- Heat the oil until very hot and add onions.
- Stir onions until they start to brown.
- Turn heat down and continue browning, stirring often, until onions are deep golden (about 8 minutes).
- Add the chunks of squash and stir, coating with oil.
- Barely cover with chicken broth and bring to a boil.
- Lower heat and simmer, covered, about 15 minutes.
- Add the two paprika peppers.
- Puree with an in-pot mixer until smooth.
- Add cream and other spices excepting salt.
- Puree again.
- Taste and add more salt only if needed.
- Serve as an appetizer or as an entree with open-faced cheese sandwiches and salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.89 Kcal (314 kJ) | ||
| Calories from fat | 40.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.46g | 7% | |
|---|---|---|---|
| Cholesterol | 10.28mg | 3% | |
| Sodium | 5.24mg | 0% | |
| Potassium | 87.66mg | 2% | |
| Total Carbs | 7.18g | 2% | |
| Sugars | 0.37g | 1% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 0.98g | 2% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 16.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 72.95 Kcal (305 kJ) | ||
| Calories from fat | 39.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 7% | |
|---|---|---|---|
| Cholesterol | 10.01mg | 3% | |
| Sodium | 5.1mg | 0% | |
| Potassium | 85.39mg | 2% | |
| Total Carbs | 6.99g | 2% | |
| Sugars | 0.36g | 1% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 0.96g | 2% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.4mg | 2% | |
| Calcium | 16.4mg | 2% | |
* 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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