Directions:
- Peel and dice the squash to yield 2 cups
- Put into a soup pot with the broth and cook for 30 minutes.
- Puree in a food processor or blender and return to the pot
- Stir in the milk and heat to serving temperature (do not boil after adding milk)
- Taste and season
- Serve with a little grated nutmeg on top of each bowl
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 532.55 Kcal (2230 kJ) | ||
| Calories from fat | 89.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.94g | 15% | |
|---|---|---|---|
| Cholesterol | 9.82mg | 3% | |
| Sodium | 3894.13mg | 162% | |
| Potassium | 2125.94mg | 45% | |
| Total Carbs | 94.9g | 32% | |
| Sugars | 41.1g | 164% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 21.94g | 44% | |
| Vitamin C | 33.5mg | 56% | |
| Iron | 4.9mg | 27% | |
| Calcium | 411.6mg | 41% | |
| Amount Per 100 g | |||
| Calories | 43.89 Kcal (184 kJ) | ||
| Calories from fat | 7.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 15% | |
|---|---|---|---|
| Cholesterol | 0.81mg | 3% | |
| Sodium | 320.9mg | 162% | |
| Potassium | 175.19mg | 45% | |
| Total Carbs | 7.82g | 32% | |
| Sugars | 3.39g | 164% | |
| Dietary Fiber | 0.41g | 20% | |
| Protein | 1.81g | 44% | |
| Vitamin C | 2.8mg | 56% | |
| Iron | 0.4mg | 27% | |
| Calcium | 33.9mg | 41% | |
* 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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