Directions:
- Bring water, onion, diced squash, and butter to boil.
- Cook, covered over medium heat until squash begines to break down and form a broth, about 45 minutes.
- Add sliced zucchini, oregano, and garlic, and bring to a boil again.
- Reduce heat to simmer, and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender.
- Turn heat down to low.
- In a tightly covered blender, blend together 1 1/2 cups of the hot soup broth including some of the zucchini slices and the cheddar and cream cheese until smooth.
- Add to the soup.
- Turn off heat, add tamari, pepper and salt to taste.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 415.13 Kcal (1738 kJ) | ||
| Calories from fat | 169.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.88g | 29% | |
|---|---|---|---|
| Cholesterol | 56.2mg | 19% | |
| Sodium | 991.69mg | 41% | |
| Potassium | 2734.29mg | 58% | |
| Total Carbs | 43.59g | 15% | |
| Sugars | 17.14g | 69% | |
| Dietary Fiber | 6.95g | 28% | |
| Protein | 23.82g | 48% | |
| Vitamin C | 164.2mg | 274% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 4.6mg | 26% | |
| Calcium | 344.1mg | 34% | |
| Amount Per 100 g | |||
| Calories | 32.89 Kcal (138 kJ) | ||
| Calories from fat | 13.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 29% | |
|---|---|---|---|
| Cholesterol | 4.45mg | 19% | |
| Sodium | 78.57mg | 41% | |
| Potassium | 216.63mg | 58% | |
| Total Carbs | 3.45g | 15% | |
| Sugars | 1.36g | 69% | |
| Dietary Fiber | 0.55g | 28% | |
| Protein | 1.89g | 48% | |
| Vitamin C | 13mg | 274% | |
| Iron | 0.4mg | 26% | |
| Calcium | 27.3mg | 34% | |
* 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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