Kraft - Fall.10
COOK and stir onions, ginger and garlic in dressing in large saucepan 5 minutes or until onions are crisp tender.
ADD squash and broth.
BRING to a boil - cover and Simmer on medium low heat 30 minutes or until squash is tender.
BLEND in batches, in blender until smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1090g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2055 | ||
Calories from Fat: 1249 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 138.7g | 185 % | |
Saturated Fat 39.7g | 198 % | |
Monounsaturated Fat 57.4g | ||
Polyunsanturated Fat 29.8g | ||
Cholesterol 690mg | 212 % | |
Sodium 651.1mg | 22 % | |
Potassium 2283mg | 60 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 16.3g | ||
Protein 172.9g | 247 % | |
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: 2055
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