Directions:
- Melt butter in large stock pot. Add onion and fry over medium heat until tender. Stir in salt, squash, carrots, potato, and vegetable stock. Bring to boil, then lower heat and cover. Cook for about 20 minutes, or until vegetables are tender.
- Remove from heat. In batches, add the cooked mixture to a blender and blend until smooth. Pour mixture back into stock pot and add sugar, cinnamon, and allspice. Cook over medium heat for another 2-3 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 859.65 Kcal (3599 kJ) | ||
| Calories from fat | 124.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.84g | 21% | |
|---|---|---|---|
| Cholesterol | 36.64mg | 12% | |
| Sodium | 30243.4mg | 1260% | |
| Potassium | 207.19mg | 4% | |
| Total Carbs | 150.1g | 50% | |
| Sugars | 7.85g | 31% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 1.19g | 2% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.3mg | 2% | |
| Calcium | 30.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 301.25 Kcal (1261 kJ) | ||
| Calories from fat | 43.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 21% | |
|---|---|---|---|
| Cholesterol | 12.84mg | 12% | |
| Sodium | 10598.33mg | 1260% | |
| Potassium | 72.61mg | 4% | |
| Total Carbs | 52.6g | 50% | |
| Sugars | 2.75g | 31% | |
| Dietary Fiber | 0.76g | 9% | |
| Protein | 0.42g | 2% | |
| Vitamin C | 1.3mg | 6% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.1mg | 2% | |
| Calcium | 10.7mg | 3% | |
* 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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