Directions:
- In a small nonstick skillet, saute onion and celery in oil for 3-4 minutes or until crisp-tender. Add the parsley, garlic and cinnamon; saute 1-2 minutes longer.
- In a large saucepan, combine the potatoes, broth and onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until potatoes are tender. Add the squash, soup, salt and pepper; heat through.
- Remove from the heat; stir in the pecans and cream. Cool slightly. In a blender or food processor, process soup in batches until smooth. Return to the pan and heat through. Yield: 4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.14 Kcal (1278 kJ) | ||
| Calories from fat | 149.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.56g | 25% | |
|---|---|---|---|
| Cholesterol | 10.28mg | 3% | |
| Sodium | 676.74mg | 28% | |
| Potassium | 328.83mg | 7% | |
| Total Carbs | 18.69g | 6% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 2.44g | 5% | |
| Vitamin C | 16.5mg | 27% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1mg | 6% | |
| Calcium | 51.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 101.69 Kcal (426 kJ) | ||
| Calories from fat | 49.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 25% | |
|---|---|---|---|
| Cholesterol | 3.42mg | 3% | |
| Sodium | 225.53mg | 28% | |
| Potassium | 109.59mg | 7% | |
| Total Carbs | 6.23g | 6% | |
| Sugars | 0.8g | 10% | |
| Dietary Fiber | 1.15g | 14% | |
| Protein | 0.81g | 5% | |
| Vitamin C | 5.5mg | 27% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 0.3mg | 6% | |
| Calcium | 17.3mg | 5% | |
* 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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