Directions:
- In a large saucepan, combine squash, broth, carrots, onion & salt, then bring to boil.
- Reduce heat, cover & simmer 15-20 minutes or until vegetables are very tender, then remove from heat & cool.
- In a blender or food processor, puree vegetable mixture in batches, then transfer to a bowl & stir in milk.
- Cover & chill until ready to serve.
- When ready to serve, garnish with a small dollop of sour cream, slightly swirled into the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 72.77 Kcal (305 kJ) | ||
| Calories from fat | 6.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.7g | 1% | |
|---|---|---|---|
| Cholesterol | 1.61mg | 1% | |
| Sodium | 125.85mg | 5% | |
| Potassium | 383.26mg | 8% | |
| Total Carbs | 15.45g | 5% | |
| Sugars | 4.86g | 19% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 2.56g | 5% | |
| Vitamin C | 19.8mg | 33% | |
| Vitamin A | 1mg | 33% | |
| Iron | 0.9mg | 5% | |
| Calcium | 95.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 53.1 Kcal (222 kJ) | ||
| Calories from fat | 4.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.51g | 1% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 1% | |
| Sodium | 91.83mg | 5% | |
| Potassium | 279.65mg | 8% | |
| Total Carbs | 11.27g | 5% | |
| Sugars | 3.55g | 19% | |
| Dietary Fiber | 1.8g | 10% | |
| Protein | 1.87g | 5% | |
| Vitamin C | 14.5mg | 33% | |
| Vitamin A | 0.7mg | 33% | |
| Iron | 0.6mg | 5% | |
| Calcium | 69.6mg | 10% | |
* 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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