Directions:
- In a large saucepan, combine squash and broth. Bring to boil. Reduce heat to medium. Simmer squash until tender (20 minutes).
- Remove from heat. Let stand until cooled; puree in batches in blender.
- Return to saucepan over medium low heat. Stir in sour cream, cheddar, butter and red pepper. Season with salt and pepper.
- Stir until heated through (do not allow to boil). Taste. Add sugar to sweeten, if necessary. Sprinkle with chives and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 810.89 Kcal (3395 kJ) | ||
| Calories from fat | 477.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.03g | 82% | |
|---|---|---|---|
| Cholesterol | 265.66mg | 89% | |
| Sodium | 318.83mg | 13% | |
| Potassium | 1387.41mg | 30% | |
| Total Carbs | 33.46g | 11% | |
| Sugars | 6.67g | 27% | |
| Dietary Fiber | 4.57g | 18% | |
| Protein | 51.37g | 103% | |
| Vitamin C | 55.4mg | 92% | |
| Vitamin A | 2.3mg | 78% | |
| Iron | 4.8mg | 27% | |
| Calcium | 336.8mg | 34% | |
| Amount Per 100 g | |||
| Calories | 148.36 Kcal (621 kJ) | ||
| Calories from fat | 87.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 82% | |
|---|---|---|---|
| Cholesterol | 48.6mg | 89% | |
| Sodium | 58.33mg | 13% | |
| Potassium | 253.84mg | 30% | |
| Total Carbs | 6.12g | 11% | |
| Sugars | 1.22g | 27% | |
| Dietary Fiber | 0.84g | 18% | |
| Protein | 9.4g | 103% | |
| Vitamin C | 10.1mg | 92% | |
| Vitamin A | 0.4mg | 78% | |
| Iron | 0.9mg | 27% | |
| Calcium | 61.6mg | 34% | |
* 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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