Directions:
- In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool.
- In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 155.97 Kcal (653 kJ) | ||
| Calories from fat | 20.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 4% | |
|---|---|---|---|
| Cholesterol | 9.53mg | 3% | |
| Sodium | 220.15mg | 9% | |
| Potassium | 768.79mg | 16% | |
| Total Carbs | 30.11g | 10% | |
| Sugars | 9.58g | 38% | |
| Dietary Fiber | 4.87g | 19% | |
| Protein | 6.26g | 13% | |
| Vitamin C | 39.8mg | 66% | |
| Vitamin A | 2mg | 67% | |
| Iron | 1.8mg | 10% | |
| Calcium | 190.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 56.9 Kcal (238 kJ) | ||
| Calories from fat | 7.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 4% | |
|---|---|---|---|
| Cholesterol | 3.48mg | 3% | |
| Sodium | 80.32mg | 9% | |
| Potassium | 280.48mg | 16% | |
| Total Carbs | 10.99g | 10% | |
| Sugars | 3.49g | 38% | |
| Dietary Fiber | 1.78g | 19% | |
| Protein | 2.28g | 13% | |
| Vitamin C | 14.5mg | 66% | |
| Vitamin A | 0.7mg | 67% | |
| Iron | 0.6mg | 10% | |
| Calcium | 69.5mg | 19% | |
* 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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