Directions:
- Wash and deseed the squash and cut into pieces of approximately 1 cm. Cut the garlic into thin slices.
- In a heavy pot heat the oil. Add the garlic and the squash. Saute for about 4 minutes. Add the water, cover and let simmer until squash is tender (about 20 minutes).
- Puree using a hand-held blender. Add milk and vegetable broth. Season to taste.
- Serve with pasta of your choice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.4 Kcal (362 kJ) | ||
| Calories from fat | 66.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.34g | 11% | |
|---|---|---|---|
| Cholesterol | 0.81mg | 0% | |
| Sodium | 99.58mg | 4% | |
| Potassium | 83.51mg | 2% | |
| Total Carbs | 4.02g | 1% | |
| Sugars | 1.96g | 8% | |
| Dietary Fiber | 0.2g | 1% | |
| Protein | 1.41g | 3% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 55.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 54.86 Kcal (230 kJ) | ||
| Calories from fat | 41.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 11% | |
|---|---|---|---|
| Cholesterol | 0.51mg | 0% | |
| Sodium | 63.23mg | 4% | |
| Potassium | 53.03mg | 2% | |
| Total Carbs | 2.56g | 1% | |
| Sugars | 1.25g | 8% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 0.89g | 3% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.1mg | 1% | |
| Calcium | 35mg | 6% | |
* 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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