Try this Creamy Squash Soup recipe, or contribute your own.
Suggest a better descriptionIn a saucepan or Dutch oven, cook bacon until crisp; crumble and set aside. Drain all but 1 Tbsp. drippings; saute onion and garlic in drippings until tender. In a blender or food processor, puree squash, flour1/3 cup of milk and onion mixture; add to pan. Add broth, curry powder, salt, pepper, nutmeg and remaining milk; bring to a boil over medium heat. Boil for 2 minutes. Top servingswith a dollop of sour cream, if desired. Sprinkle with bacon. Yield: 6-8 servings. Submitted by: Gayle Lewis, Yucaipa, CA MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Oct/Nov., p. 12 Posted to MC-Recipe Digest V1 #388 by Roberta Banghart
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Serving Size: 1 Serving (132g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 82 | ||
Calories from Fat: 59 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 614.4mg | 21 % | |
Potassium 79.1mg | 2 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.7g | ||
Protein 2.6g | 4 % | |
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: 82
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