Directions:
- In a large saucepan coated with cooking spray, cook onion and celery in butter until tender. Stir in the broth, sugar, bay leaf, salt, ginger, turmeric and cinnamon. Add the squash and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
- Remove from the heat; cool slightly. Discard bay leaf. In a blender, puree vegetable mixture in batches. Return to the pan. Stir in milk and sherry; heat through (do not boil). Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.85 Kcal (690 kJ) | ||
| Calories from fat | 26.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 4% | |
|---|---|---|---|
| Cholesterol | 8.55mg | 3% | |
| Sodium | 227.57mg | 9% | |
| Potassium | 816.95mg | 17% | |
| Total Carbs | 31.84g | 11% | |
| Sugars | 8.52g | 34% | |
| Dietary Fiber | 5.1g | 20% | |
| Protein | 4.25g | 9% | |
| Vitamin C | 32.7mg | 54% | |
| Vitamin A | 1.9mg | 65% | |
| Iron | 2mg | 11% | |
| Calcium | 152.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 57.28 Kcal (240 kJ) | ||
| Calories from fat | 9.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.01g | 4% | |
|---|---|---|---|
| Cholesterol | 2.97mg | 3% | |
| Sodium | 79.07mg | 9% | |
| Potassium | 283.87mg | 17% | |
| Total Carbs | 11.06g | 11% | |
| Sugars | 2.96g | 34% | |
| Dietary Fiber | 1.77g | 20% | |
| Protein | 1.48g | 9% | |
| Vitamin C | 11.4mg | 54% | |
| Vitamin A | 0.7mg | 65% | |
| Iron | 0.7mg | 11% | |
| Calcium | 53mg | 15% | |
* 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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