Directions:
- Sauté carrots and onion in hot olive oil in a Dutch oven over medium-high heat 8 to 10 minutes or until lightly browned. Add squash, broth, and orange zest; bring to a boil. Cover, reduce heat to medium, and simmer 20 to 25 minutes or until squash is tender. Stir in cream and next 5 ingredients. Cool slightly (about 10 minutes).
- Process mixture with a handheld blender until smooth. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1274.96 Kcal (5338 kJ) | ||
| Calories from fat | 777.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 86.43g | 133% | |
|---|---|---|---|
| Cholesterol | 164.4mg | 55% | |
| Sodium | 6990.98mg | 291% | |
| Potassium | 3638.95mg | 77% | |
| Total Carbs | 110.42g | 37% | |
| Sugars | 42.71g | 171% | |
| Dietary Fiber | 16.55g | 66% | |
| Protein | 11.64g | 23% | |
| Vitamin C | 223.9mg | 373% | |
| Vitamin A | 5.8mg | 192% | |
| Iron | 4.7mg | 26% | |
| Calcium | 497.9mg | 50% | |
| Amount Per 100 g | |||
| Calories | 50.05 Kcal (210 kJ) | ||
| Calories from fat | 30.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 133% | |
|---|---|---|---|
| Cholesterol | 6.45mg | 55% | |
| Sodium | 274.46mg | 291% | |
| Potassium | 142.86mg | 77% | |
| Total Carbs | 4.33g | 37% | |
| Sugars | 1.68g | 171% | |
| Dietary Fiber | 0.65g | 66% | |
| Protein | 0.46g | 23% | |
| Vitamin C | 8.8mg | 373% | |
| Vitamin A | 0.2mg | 192% | |
| Iron | 0.2mg | 26% | |
| Calcium | 19.5mg | 50% | |
* 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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