Directions:
- Place squash, bell pepper and onion in a large pot with water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15 minutes; drain.
- Puree vegetables with a blender or food processor. Return to pot over medium heat and stir in cheese until melted. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.53 Kcal (1175 kJ) | ||
| Calories from fat | 195.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.7g | 33% | |
|---|---|---|---|
| Cholesterol | 65.8mg | 22% | |
| Sodium | 1001.81mg | 42% | |
| Potassium | 186.11mg | 4% | |
| Total Carbs | 5.36g | 2% | |
| Sugars | 2.91g | 12% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 15.68g | 31% | |
| Vitamin C | 32.9mg | 55% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.6mg | 70% | |
| Calcium | 437.6mg | 44% | |
| Amount Per 100 g | |||
| Calories | 208.57 Kcal (873 kJ) | ||
| Calories from fat | 145.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.13g | 33% | |
|---|---|---|---|
| Cholesterol | 48.92mg | 22% | |
| Sodium | 744.84mg | 42% | |
| Potassium | 138.37mg | 4% | |
| Total Carbs | 3.98g | 2% | |
| Sugars | 2.16g | 12% | |
| Dietary Fiber | 0.68g | 4% | |
| Protein | 11.65g | 31% | |
| Vitamin C | 24.5mg | 55% | |
| Vitamin A | 0.6mg | 25% | |
| Iron | 9.4mg | 70% | |
| Calcium | 325.4mg | 44% | |
* 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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