A hearty soup using a winter squash (from Australia).
In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition: 1 1/2 cups equals 278 cal, 8 g fat (5 g saturated fat), 25 mg cholesterol, 1008 mg sodium, 49 g carbohydrate, 6 g fiber, 6 g protein.
Source: Taste of Home, 2013
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Serving Size: 1 Serving (1546g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 764 | ||
Calories from Fat: 178 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 50.3mg | 15 % | |
Sodium 1709.1mg | 59 % | |
Potassium 2712.8mg | 71 % | |
Total Carbohydrate 138.9g | 41 % | |
Dietary Fiber 23.7g | 95 % | |
Sugars, other 115.2g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 764
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