Directions:
- In large saucepan melt butter over low heat.
- Cover and cook onion 3 to 5 minutes or until soft.
- Stir in potatoes and squash coating evenly.
- Pour in stock; cover and bring to boil over high heat.
- Reduce heat and simmer for about 30 minutes or until veggies are tender.
- Remove from heat.
- Mash veggies lightly to thicken soup but do not puree.
- Stir in spinach, green onions, pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 147.13 Kcal (616 kJ) | ||
| Calories from fat | 36.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 6% | |
|---|---|---|---|
| Cholesterol | 11.23mg | 4% | |
| Sodium | 206.97mg | 9% | |
| Potassium | 547.84mg | 12% | |
| Total Carbs | 23.7g | 8% | |
| Sugars | 6.8g | 27% | |
| Dietary Fiber | 3.24g | 13% | |
| Protein | 5.58g | 11% | |
| Vitamin C | 15.9mg | 27% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 1.2mg | 7% | |
| Calcium | 58.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 56.32 Kcal (236 kJ) | ||
| Calories from fat | 14.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.56g | 6% | |
|---|---|---|---|
| Cholesterol | 4.3mg | 4% | |
| Sodium | 79.23mg | 9% | |
| Potassium | 209.71mg | 12% | |
| Total Carbs | 9.07g | 8% | |
| Sugars | 2.6g | 27% | |
| Dietary Fiber | 1.24g | 13% | |
| Protein | 2.14g | 11% | |
| Vitamin C | 6.1mg | 27% | |
| Vitamin A | 0.4mg | 35% | |
| Iron | 0.5mg | 7% | |
| Calcium | 22.5mg | 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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