Directions:
- Melt butter in a large saucepan over medium heat; add squash and onion.
- Cover and cook 13 minutes or until squash and onion are very tender.
- Transfer squash mixture to a food processor bowl; puree until smooth.
- Return squash mixture to saucepan.
- Stir in broth and next 4 ingredients; cook, uncovered, over low heat until horoughly heated.
- To serve, ladle 1 cup soup into each of 4 individual serving bowls.
- Top soup with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 105.2 Kcal (440 kJ) | ||
| Calories from fat | 41.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 7% | |
|---|---|---|---|
| Cholesterol | 3.73mg | 1% | |
| Sodium | 538.33mg | 22% | |
| Potassium | 400.38mg | 9% | |
| Total Carbs | 13.86g | 5% | |
| Sugars | 10.13g | 41% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 3.66g | 7% | |
| Vitamin C | 9mg | 15% | |
| Iron | 0.1mg | 0% | |
| Calcium | 84.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 38.9 Kcal (163 kJ) | ||
| Calories from fat | 15.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 7% | |
|---|---|---|---|
| Cholesterol | 1.38mg | 1% | |
| Sodium | 199.07mg | 22% | |
| Potassium | 148.06mg | 9% | |
| Total Carbs | 5.13g | 5% | |
| Sugars | 3.75g | 41% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 1.35g | 7% | |
| Vitamin C | 3.3mg | 15% | |
| Calcium | 31.2mg | 8% | |
* 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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