Directions:
- Saute onions in butter until tender. Add squash and spices and sauté together for 2 minutes. Add water and bring to boil to cook squash until fork tender.
- Pour mixture into blender and add cream cheese and cream until smooth.
- Pour mixture back into pot to heat through do not allow soup to come to a boil. Serve and Enjoy.
- * I found that cutting the squash in half lengthwise, covering, and microwaving for about 8 minutes – made them easier to peel and cut up.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.74 Kcal (1602 kJ) | ||
| Calories from fat | 305.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34g | 52% | |
|---|---|---|---|
| Cholesterol | 118.08mg | 39% | |
| Sodium | 212.41mg | 9% | |
| Potassium | 465.58mg | 10% | |
| Total Carbs | 18.45g | 6% | |
| Sugars | 4.76g | 19% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 4.3g | 9% | |
| Vitamin C | 22.7mg | 38% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 1.1mg | 6% | |
| Calcium | 132.5mg | 13% | |
| Amount Per 100 g | |||
| Calories | 132.33 Kcal (554 kJ) | ||
| Calories from fat | 105.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.76g | 52% | |
|---|---|---|---|
| Cholesterol | 40.83mg | 39% | |
| Sodium | 73.44mg | 9% | |
| Potassium | 160.98mg | 10% | |
| Total Carbs | 6.38g | 6% | |
| Sugars | 1.65g | 19% | |
| Dietary Fiber | 0.75g | 9% | |
| Protein | 1.49g | 9% | |
| Vitamin C | 7.9mg | 38% | |
| Vitamin A | 0.4mg | 36% | |
| Iron | 0.4mg | 6% | |
| Calcium | 45.8mg | 13% | |
* 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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