Directions:
- Peel, cut and bake squash with rosemary
- Saute onions and garlic
- Bring water and broth to a boil, add squash, simmer, add onions (reserve a few rings for decoration)
- Simmer till soft, puree with a blender, gradually adding milk and water until reaches desired consistency
- Serve topped with onions rings and parsley/green onions
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 766.31 Kcal (3208 kJ) | ||
| Calories from fat | 130.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.5g | 22% | |
|---|---|---|---|
| Cholesterol | 4.9mg | 2% | |
| Sodium | 594.54mg | 25% | |
| Potassium | 4383.01mg | 93% | |
| Total Carbs | 155.09g | 52% | |
| Sugars | 38.73g | 155% | |
| Dietary Fiber | 25.03g | 100% | |
| Protein | 20.76g | 42% | |
| Vitamin C | 235.2mg | 392% | |
| Vitamin A | 10mg | 334% | |
| Iron | 11.3mg | 63% | |
| Calcium | 897.1mg | 90% | |
| Amount Per 100 g | |||
| Calories | 46.07 Kcal (193 kJ) | ||
| Calories from fat | 7.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.87g | 22% | |
|---|---|---|---|
| Cholesterol | 0.29mg | 2% | |
| Sodium | 35.74mg | 25% | |
| Potassium | 263.51mg | 93% | |
| Total Carbs | 9.32g | 52% | |
| Sugars | 2.33g | 155% | |
| Dietary Fiber | 1.5g | 100% | |
| Protein | 1.25g | 42% | |
| Vitamin C | 14.1mg | 392% | |
| Vitamin A | 0.6mg | 334% | |
| Iron | 0.7mg | 63% | |
| Calcium | 53.9mg | 90% | |
* 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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