Directions:
- Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.
- Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
- In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the milk. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 757.54 Kcal (3172 kJ) | ||
| Calories from fat | 60.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.68g | 10% | |
|---|---|---|---|
| Cholesterol | 9.16mg | 3% | |
| Sodium | 26766.77mg | 1115% | |
| Potassium | 645.4mg | 14% | |
| Total Carbs | 144.03g | 48% | |
| Sugars | 6.33g | 25% | |
| Dietary Fiber | 3.92g | 16% | |
| Protein | 2.79g | 6% | |
| Vitamin C | 32.2mg | 54% | |
| Vitamin A | 1.7mg | 56% | |
| Iron | 1.4mg | 8% | |
| Calcium | 118.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 193.42 Kcal (810 kJ) | ||
| Calories from fat | 15.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 10% | |
|---|---|---|---|
| Cholesterol | 2.34mg | 3% | |
| Sodium | 6834.36mg | 1115% | |
| Potassium | 164.79mg | 14% | |
| Total Carbs | 36.77g | 48% | |
| Sugars | 1.61g | 25% | |
| Dietary Fiber | 1g | 16% | |
| Protein | 0.71g | 6% | |
| Vitamin C | 8.2mg | 54% | |
| Vitamin A | 0.4mg | 56% | |
| Iron | 0.4mg | 8% | |
| Calcium | 30.3mg | 12% | |
* 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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