Directions:
- Slice the squash into a large sauce pan & cover with water.
- Cook until very tender, then drain off the water.
- Divide the squash & mash half of it, then in the original sauce pan, mix all the squash together with the half-and-half.
- On medium heat, reheat the squash mixture.
- Meantime, cut the Velveeta cheese into chunks.
- When the squash is again hot, add the cheese to the hot mixture, stirring it often as the cheese melts.
- The chopped onion & garlic salt can be added as the cheese continues to melt.
- When all the cheese is melted, the soup is ready to serve hot. If it's to be served cold, let it cool, then chill it in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.07 Kcal (687 kJ) | ||
| Calories from fat | 109.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.18g | 19% | |
|---|---|---|---|
| Cholesterol | 36.57mg | 12% | |
| Sodium | 123.22mg | 5% | |
| Potassium | 577.62mg | 12% | |
| Total Carbs | 9.91g | 3% | |
| Sugars | 2.05g | 8% | |
| Dietary Fiber | 1.58g | 6% | |
| Protein | 5.98g | 12% | |
| Vitamin C | 37.1mg | 62% | |
| Iron | 0.7mg | 4% | |
| Calcium | 139.6mg | 14% | |
| Amount Per 100 g | |||
| Calories | 66.44 Kcal (278 kJ) | ||
| Calories from fat | 44.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 19% | |
|---|---|---|---|
| Cholesterol | 14.81mg | 12% | |
| Sodium | 49.9mg | 5% | |
| Potassium | 233.92mg | 12% | |
| Total Carbs | 4.01g | 3% | |
| Sugars | 0.83g | 8% | |
| Dietary Fiber | 0.64g | 6% | |
| Protein | 2.42g | 12% | |
| Vitamin C | 15mg | 62% | |
| Iron | 0.3mg | 4% | |
| Calcium | 56.5mg | 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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