Squash Soup
Saute the onions in butter until soft. Add the potato, stock, squash, salt, pepper and curry powder. Simmer for 10 minutes, or until potato is tender. Blend in the milk. Sprinkle with paprika.
For a little luxury, add a spoonful of yogurt to each serving.
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Serving Size: 1 Serving (532g) | ||
Recipe Makes: 2 | ||
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Calories: 213 | ||
Calories from Fat: 6 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 332.7mg | 11 % | |
Potassium 1466.8mg | 39 % | |
Total Carbohydrate 47g | 14 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 40.2g | ||
Protein 7.7g | 11 % | |
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: 213
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