Directions:
- In a large saucepan, saute the celery, onion and garlic in butter until tender. Stir in flour until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the squash, parsley, salt, savory, rosemary and nutmeg and pepper. Simmer, uncovered, for 10 minutes or until heated through. Cool slightly.
- In a blender, process soup in batches until smooth. Return to the pan and heat through. Gradually stir in cream. Cook 5 minutes longer, stirring occasionally. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.76 Kcal (702 kJ) | ||
| Calories from fat | 95.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.65g | 16% | |
|---|---|---|---|
| Cholesterol | 30.19mg | 10% | |
| Sodium | 662.55mg | 28% | |
| Potassium | 435.57mg | 9% | |
| Total Carbs | 15.13g | 5% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 2.78g | 6% | |
| Vitamin C | 22.7mg | 38% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.8mg | 5% | |
| Calcium | 96.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 59.31 Kcal (248 kJ) | ||
| Calories from fat | 33.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 16% | |
|---|---|---|---|
| Cholesterol | 10.67mg | 10% | |
| Sodium | 234.24mg | 28% | |
| Potassium | 153.99mg | 9% | |
| Total Carbs | 5.35g | 5% | |
| Sugars | 0.91g | 10% | |
| Dietary Fiber | 1.05g | 12% | |
| Protein | 0.98g | 6% | |
| Vitamin C | 8mg | 38% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 0.3mg | 5% | |
| Calcium | 34.3mg | 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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