Directions:
- In 3 qt saucepan, cover squash with water and cook until tender.
- Place in blender and puree.
- In the saucepan, melt butter, add onion and garlic.
- Cook until tender.
- Add pureed squash, broth, and spices.
- Heat to boiling; reduce heat and simmer 5 minutes.
- Add milk, heat through, stirring.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.91 Kcal (1260 kJ) | ||
| Calories from fat | 104.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.58g | 18% | |
|---|---|---|---|
| Cholesterol | 32.98mg | 11% | |
| Sodium | 493.55mg | 21% | |
| Potassium | 1295.8mg | 28% | |
| Total Carbs | 42.02g | 14% | |
| Sugars | 28.11g | 112% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 9.43g | 19% | |
| Vitamin C | 30.4mg | 51% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 0% | |
| Calcium | 218mg | 22% | |
| Amount Per 100 g | |||
| Calories | 42.88 Kcal (180 kJ) | ||
| Calories from fat | 14.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 18% | |
|---|---|---|---|
| Cholesterol | 4.7mg | 11% | |
| Sodium | 70.33mg | 21% | |
| Potassium | 184.65mg | 28% | |
| Total Carbs | 5.99g | 14% | |
| Sugars | 4.01g | 112% | |
| Dietary Fiber | 0.23g | 7% | |
| Protein | 1.34g | 19% | |
| Vitamin C | 4.3mg | 51% | |
| Calcium | 31.1mg | 22% | |
* 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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