Directions:
- Heat oil over medium-high heat.
- Add squash, potato, salt and pepper to pot.
- Saute 3 minutes.
- Add leek and saute 1 minute.
- Stir in broth (enough to cover the potatoes and squash) and bring to a boil.
- Reduce heat and simmer about 20 minutes or until potato is tender, stirring occasionally.
- Blend in batches in blender until smooth, or use hand immersion blender to puree.
- Stir in non-dairy milk.
- Pour into bowls and garnish with chopped green onions and toasted pumpkin seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.28 Kcal (608 kJ) | ||
| Calories from fat | 19.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 3% | |
|---|---|---|---|
| Cholesterol | 0.51mg | 0% | |
| Sodium | 485.42mg | 20% | |
| Potassium | 322.19mg | 7% | |
| Total Carbs | 33.08g | 11% | |
| Sugars | 4.03g | 16% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 1.89g | 4% | |
| Vitamin C | 15mg | 25% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 2.1mg | 12% | |
| Calcium | 327.9mg | 33% | |
| Amount Per 100 g | |||
| Calories | 123.48 Kcal (517 kJ) | ||
| Calories from fat | 16.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 3% | |
|---|---|---|---|
| Cholesterol | 0.44mg | 0% | |
| Sodium | 412.61mg | 20% | |
| Potassium | 273.86mg | 7% | |
| Total Carbs | 28.12g | 11% | |
| Sugars | 3.43g | 16% | |
| Dietary Fiber | 1.29g | 6% | |
| Protein | 1.6g | 4% | |
| Vitamin C | 12.8mg | 25% | |
| Vitamin A | 1.1mg | 43% | |
| Iron | 1.8mg | 12% | |
| Calcium | 278.7mg | 33% | |
* 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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