Directions:
- Melt butter in a large saucepan over medium heat; add squash and onion. Cover and cook 13 minutes or until squash and onion are very tender.
- Transfer squash mixture to a food processor bowl; puree until smooth. Return squash mixture to saucepan. Stir in broth and next 4 ingredients; cook, uncovered, over low heat until thoroughly heated.
- To serve, ladle 1 cup soup into each of 4 individual serving bowls, and top evenly with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.99 Kcal (540 kJ) | ||
| Calories from fat | 61.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 10% | |
|---|---|---|---|
| Cholesterol | 8.36mg | 3% | |
| Sodium | 564.27mg | 24% | |
| Potassium | 427.34mg | 9% | |
| Total Carbs | 13.87g | 5% | |
| Sugars | 10.28g | 41% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 4.71g | 9% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 0.3mg | 1% | |
| Calcium | 95.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 47.07 Kcal (197 kJ) | ||
| Calories from fat | 22.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 10% | |
|---|---|---|---|
| Cholesterol | 3.05mg | 3% | |
| Sodium | 205.9mg | 24% | |
| Potassium | 155.94mg | 9% | |
| Total Carbs | 5.06g | 5% | |
| Sugars | 3.75g | 41% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 1.72g | 9% | |
| Vitamin C | 3.5mg | 16% | |
| Iron | 0.1mg | 1% | |
| Calcium | 34.8mg | 10% | |
* 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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