Directions:
- In a medium saucepan combine squash, onions, carrots,broth, and salt. Simmer, uncovered, until squash is very tender, about 40 minutes.
- Puree soup in a blender or food processor with the butter. Whisk cream into soup. Serve in wide, shallow bowls with a dollop of sour cream if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.99 Kcal (888 kJ) | ||
| Calories from fat | 62.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.96g | 11% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 419.95mg | 17% | |
| Potassium | 1055.68mg | 22% | |
| Total Carbs | 38.38g | 13% | |
| Sugars | 11.18g | 45% | |
| Dietary Fiber | 6.65g | 27% | |
| Protein | 3.55g | 7% | |
| Vitamin C | 55.1mg | 92% | |
| Vitamin A | 2.6mg | 88% | |
| Iron | 2.6mg | 14% | |
| Calcium | 136.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 56.29 Kcal (236 kJ) | ||
| Calories from fat | 16.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 11% | |
|---|---|---|---|
| Cholesterol | 4.05mg | 5% | |
| Sodium | 111.51mg | 17% | |
| Potassium | 280.31mg | 22% | |
| Total Carbs | 10.19g | 13% | |
| Sugars | 2.97g | 45% | |
| Dietary Fiber | 1.77g | 27% | |
| Protein | 0.94g | 7% | |
| Vitamin C | 14.6mg | 92% | |
| Vitamin A | 0.7mg | 88% | |
| Iron | 0.7mg | 14% | |
| Calcium | 36.2mg | 14% | |
* 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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