Directions:
- In a large saucepan, saute the onion with garlic (if using) and celery in butter.
- Stir in flour, bouillon powder, dill, curry and cayenne until blended.
- Gradually add broth and cream, bring to a light boil; cook and stir for 2 minutes.
- Add the squash, then season with salt and lots black pepper; cook, stirring until heated through.
- In a blender carefully process the soup in batches until smooth.
- Pour into bowls; garnish with bacon and croutons.
- Delicious!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 581.99 Kcal (2437 kJ) | ||
| Calories from fat | 383.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.62g | 66% | |
|---|---|---|---|
| Cholesterol | 142.41mg | 47% | |
| Sodium | 2725.61mg | 114% | |
| Potassium | 859.95mg | 18% | |
| Total Carbs | 20.39g | 7% | |
| Sugars | 0.83g | 3% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 31.51g | 63% | |
| Vitamin C | 16.4mg | 27% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.4mg | 19% | |
| Calcium | 90.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 159.68 Kcal (669 kJ) | ||
| Calories from fat | 105.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 66% | |
|---|---|---|---|
| Cholesterol | 39.07mg | 47% | |
| Sodium | 747.82mg | 114% | |
| Potassium | 235.94mg | 18% | |
| Total Carbs | 5.59g | 7% | |
| Sugars | 0.23g | 3% | |
| Dietary Fiber | 1.25g | 18% | |
| Protein | 8.65g | 63% | |
| Vitamin C | 4.5mg | 27% | |
| Iron | 0.9mg | 19% | |
| Calcium | 24.8mg | 9% | |
* 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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