Directions:
- Melt butter in a saucepan then add onion, carrot, salt and white pepper.
- Cook over low heat until soft stirring often then add potatoes and squash.
- Pour in the chicken broth and simmer covered over low heat 25 minutes.
- Puree in blender then return to stove and stir in cream and milk.
- Taste for seasoning and reheat then sprinkle each serving with cayenne pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 215.01 Kcal (900 kJ) | ||
| Calories from fat | 85.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.51g | 15% | |
|---|---|---|---|
| Cholesterol | 29.37mg | 10% | |
| Sodium | 1016.16mg | 42% | |
| Potassium | 919.76mg | 20% | |
| Total Carbs | 29g | 10% | |
| Sugars | 4.77g | 19% | |
| Dietary Fiber | 5.43g | 22% | |
| Protein | 3.71g | 7% | |
| Vitamin C | 30.9mg | 52% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 1.9mg | 11% | |
| Calcium | 117.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 50.25 Kcal (210 kJ) | ||
| Calories from fat | 20.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 15% | |
|---|---|---|---|
| Cholesterol | 6.87mg | 10% | |
| Sodium | 237.5mg | 42% | |
| Potassium | 214.96mg | 20% | |
| Total Carbs | 6.78g | 10% | |
| Sugars | 1.12g | 19% | |
| Dietary Fiber | 1.27g | 22% | |
| Protein | 0.87g | 7% | |
| Vitamin C | 7.2mg | 52% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 0.5mg | 11% | |
| Calcium | 27.5mg | 12% | |
* 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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