Directions:
- Heat oil in a large stockpot over medium heat. Add onion and next 8 ingredients (onion through red pepper); sauté 2 minutes. Reduce heat to low; cover and cook 5 minutes or until onion is tender. Add squash, sweet potato, parsnip, and broth. Bring to a boil; reduce heat, and simmer, partially covered, 30 minutes or until tender.
- Place one-third of vegetable mixture in a blender or food processor; process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Return puréed mixture to pan; stir in milk. Cook over low heat 5 minutes or until thoroughly heated, stirring occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.36 Kcal (424 kJ) | ||
| Calories from fat | 24.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.68g | 4% | |
|---|---|---|---|
| Cholesterol | 0.61mg | 0% | |
| Sodium | 172.63mg | 7% | |
| Potassium | 455.63mg | 10% | |
| Total Carbs | 18.62g | 6% | |
| Sugars | 4.57g | 18% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 19.2mg | 32% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.2mg | 7% | |
| Calcium | 99.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 61.14 Kcal (256 kJ) | ||
| Calories from fat | 14.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 4% | |
|---|---|---|---|
| Cholesterol | 0.37mg | 0% | |
| Sodium | 104.13mg | 7% | |
| Potassium | 274.82mg | 10% | |
| Total Carbs | 11.23g | 6% | |
| Sugars | 2.75g | 18% | |
| Dietary Fiber | 1.76g | 12% | |
| Protein | 1.45g | 5% | |
| Vitamin C | 11.6mg | 32% | |
| Vitamin A | 0.7mg | 38% | |
| Iron | 0.7mg | 7% | |
| Calcium | 60.2mg | 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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