Directions:
- In a large pot, melt butter and cook onions until tender. Stir in carrots and jalapeno and toss to coat. Stir in chopped squash. Pour in chicken stock and bring to a simmer. Simmer for 30 minutes until vegetables are tender. Puree soup in blender in batches. Return to pot and stir in cream. Season to taste and garnish with sliced scallion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 511.11 Kcal (2140 kJ) | ||
| Calories from fat | 263.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.31g | 45% | |
|---|---|---|---|
| Cholesterol | 82.58mg | 28% | |
| Sodium | 794mg | 33% | |
| Potassium | 1106.97mg | 24% | |
| Total Carbs | 46.61g | 16% | |
| Sugars | 17.93g | 72% | |
| Dietary Fiber | 5.19g | 21% | |
| Protein | 19.01g | 38% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 0.7mg | 4% | |
| Calcium | 137.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 67.71 Kcal (283 kJ) | ||
| Calories from fat | 34.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 45% | |
|---|---|---|---|
| Cholesterol | 10.94mg | 28% | |
| Sodium | 105.19mg | 33% | |
| Potassium | 146.66mg | 24% | |
| Total Carbs | 6.18g | 16% | |
| Sugars | 2.38g | 72% | |
| Dietary Fiber | 0.69g | 21% | |
| Protein | 2.52g | 38% | |
| Vitamin C | 2.4mg | 30% | |
| Vitamin A | 0.2mg | 49% | |
| Iron | 0.1mg | 4% | |
| Calcium | 18.2mg | 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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