Directions:
- Heat the oil in a large non stick sauce pan and saute the onions for 2-3mins to soften.
- Add the garlic and squash and heat for a further few minutes.
- Pour the stock into the pan and bring to the boil.Reduce the heat and simmer for 10-15 mins, or until the squash is soft.
- Stir the milk into the soup and heat for 1 minute.Cool slightly.
- Blend with a food processor till smooth and pass through a sieve, then return to the pan to warm through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.49 Kcal (1204 kJ) | ||
| Calories from fat | 147.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.43g | 25% | |
|---|---|---|---|
| Cholesterol | 8.34mg | 3% | |
| Sodium | 372.62mg | 16% | |
| Potassium | 679.57mg | 14% | |
| Total Carbs | 26.79g | 9% | |
| Sugars | 11.28g | 45% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 10.34g | 21% | |
| Vitamin C | 19.5mg | 32% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.8mg | 4% | |
| Calcium | 128.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 65.5 Kcal (274 kJ) | ||
| Calories from fat | 33.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 25% | |
|---|---|---|---|
| Cholesterol | 1.9mg | 3% | |
| Sodium | 84.89mg | 16% | |
| Potassium | 154.82mg | 14% | |
| Total Carbs | 6.1g | 9% | |
| Sugars | 2.57g | 45% | |
| Dietary Fiber | 0.58g | 10% | |
| Protein | 2.36g | 21% | |
| Vitamin C | 4.4mg | 32% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.2mg | 4% | |
| Calcium | 29.2mg | 13% | |
* 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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