Directions:
- In a large pot, cook onion, celery carrot, potatoes and squash in butter for 5 minutes or til veggies are browned.
- Add enough stock to cover veggies, bring to a boil, reduce heat to low and simmer til veggies are tender, appx 40 minutes.
- Puree veggies and cooking broth with stick blender (OR remove to blender to puree and return to cooking pot).
- Add remaining stock to make soup the desired consistency.
- Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.12 Kcal (629 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 922.01mg | 38% | |
| Potassium | 647.89mg | 14% | |
| Total Carbs | 20.78g | 7% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 3.78g | 15% | |
| Protein | 2.21g | 4% | |
| Vitamin C | 27.7mg | 46% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 1mg | 6% | |
| Calcium | 67.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 38.41 Kcal (161 kJ) | ||
| Calories from fat | 13.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 9% | |
|---|---|---|---|
| Cholesterol | 3.91mg | 5% | |
| Sodium | 235.91mg | 38% | |
| Potassium | 165.77mg | 14% | |
| Total Carbs | 5.32g | 7% | |
| Sugars | 1.3g | 20% | |
| Dietary Fiber | 0.97g | 15% | |
| Protein | 0.57g | 4% | |
| Vitamin C | 7.1mg | 46% | |
| Vitamin A | 0.3mg | 41% | |
| Iron | 0.3mg | 6% | |
| Calcium | 17.3mg | 7% | |
* 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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