Directions:
- First, in a large pan saute onion, and celery in butter.
- Then add in the flour, bouillon, dill, curry, and cayenne until this blends well.
- Next you want to add in the broth and milk.
- Let this come to a boil, cooking for 2 min.
- Now you want to add squash, salt and pepper, heating this thoroughly.
- Then you want to blend this in the blender in batches.
- Once this is creamy, ladle into bowls!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 363 Kcal (1520 kJ) | ||
| Calories from fat | 210.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.44g | 36% | |
|---|---|---|---|
| Cholesterol | 78.56mg | 26% | |
| Sodium | 1940.85mg | 81% | |
| Potassium | 704.24mg | 15% | |
| Total Carbs | 16.84g | 6% | |
| Sugars | 0.61g | 2% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 22.6g | 45% | |
| Vitamin C | 15.2mg | 25% | |
| Iron | 2.7mg | 15% | |
| Calcium | 62mg | 6% | |
| Amount Per 100 g | |||
| Calories | 121.98 Kcal (511 kJ) | ||
| Calories from fat | 70.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 36% | |
|---|---|---|---|
| Cholesterol | 26.4mg | 26% | |
| Sodium | 652.21mg | 81% | |
| Potassium | 236.66mg | 15% | |
| Total Carbs | 5.66g | 6% | |
| Sugars | 0.21g | 2% | |
| Dietary Fiber | 1.38g | 16% | |
| Protein | 7.59g | 45% | |
| Vitamin C | 5.1mg | 25% | |
| Iron | 0.9mg | 15% | |
| Calcium | 20.8mg | 6% | |
* 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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