Directions:
- Heat oil and add onion, cooking until translucent. Add squash and potato, stir in the stock, bring to boil. Cook until the vegetables are tender, 20 to 30 minutes.
- Add beans and corn, cooking uncovered for 15 minutes until slightly thickened. Stir in the milk and allow to cook 5 minutes. Remove from heat.
- Transfer 2 cups to a blender and process until smooth. Return puree to soup pot. Add paprika and hot sauce. Allow to stand for a few minutes to allow flavors to distribute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 790.85 Kcal (3311 kJ) | ||
| Calories from fat | 143.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.94g | 25% | |
|---|---|---|---|
| Cholesterol | 35.49mg | 12% | |
| Sodium | 16338.24mg | 681% | |
| Potassium | 597.8mg | 13% | |
| Total Carbs | 131.38g | 44% | |
| Sugars | 17.2g | 69% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 15.31g | 31% | |
| Vitamin C | 9.3mg | 16% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 3.2mg | 18% | |
| Calcium | 142.1mg | 14% | |
| Amount Per 100 g | |||
| Calories | 194.01 Kcal (812 kJ) | ||
| Calories from fat | 35.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.91g | 25% | |
|---|---|---|---|
| Cholesterol | 8.71mg | 12% | |
| Sodium | 4008.15mg | 681% | |
| Potassium | 146.65mg | 13% | |
| Total Carbs | 32.23g | 44% | |
| Sugars | 4.22g | 69% | |
| Dietary Fiber | 0.61g | 10% | |
| Protein | 3.76g | 31% | |
| Vitamin C | 2.3mg | 16% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.8mg | 18% | |
| Calcium | 34.9mg | 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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