Recipe By : Cooking Light Magazine Punch holes in squash and microwave till soft. Put in blender with broth and puree. (Can use chicken broth instead.) In large soup pan, melt margarine over medium-high heat; add onion and cook until soft 4-5 minutes. Sprinkle with flour & cook 1 minute more. Gradually add squash mixture and milk. Cook stirring gently until just below boiling. Add cheddar and parmesan; whisk until fully melted. Stir in broccoli and serve immediately. Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 16, 1998,
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|Serving Size: 1 Serving (450g)|
|Recipe Makes: 5|
|Calories from Fat: 86 (51%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 18.1mg||6 %|
|Sodium 1098.9mg||38 %|
|Potassium 492.3mg||13 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 10.2g|
|Protein 9.6g||14 %|
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Calories per serving: 169
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