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
- Diabetic Friendly
- Diabetic Exchanges: 2 Vegetable, 1 Starch
- Nutrition Values: Serving size: 1 1/4 cup
- Calories per serving: 127, Fat: 1g, Cholesterol: 5mg, Sodium: 380mg, Carbohydrate: 25g
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 130.22 Kcal (545 kJ) | ||
| Calories from fat | 11.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.26g | 2% | |
|---|---|---|---|
| Cholesterol | 3.15mg | 1% | |
| Sodium | 240.03mg | 10% | |
| Potassium | 720.91mg | 15% | |
| Total Carbs | 27.64g | 9% | |
| Sugars | 8.48g | 34% | |
| Dietary Fiber | 4.32g | 17% | |
| Protein | 4.71g | 9% | |
| Vitamin C | 38.1mg | 64% | |
| Vitamin A | 2mg | 67% | |
| Iron | 1.7mg | 9% | |
| Calcium | 183.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 52.81 Kcal (221 kJ) | ||
| Calories from fat | 4.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.51g | 2% | |
|---|---|---|---|
| Cholesterol | 1.28mg | 1% | |
| Sodium | 97.34mg | 10% | |
| Potassium | 292.34mg | 15% | |
| Total Carbs | 11.21g | 9% | |
| Sugars | 3.44g | 34% | |
| Dietary Fiber | 1.75g | 17% | |
| Protein | 1.91g | 9% | |
| Vitamin C | 15.5mg | 64% | |
| Vitamin A | 0.8mg | 67% | |
| Iron | 0.7mg | 9% | |
| Calcium | 74.6mg | 18% | |
* 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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