Cook yellow onions in olive oil until translucent. Add garlic (chopped), squash, and potatoes. Cover all vegetables with water about an inch over the top of the vegetables. Add the bouillon, salt & pepper.
Cook until veggies are very soft. Run through a blender in small batches to use an immersion blender to puree.
Add milk or cream if you like.
Can use this same recipe with other vegetables like broccoli, zucchini, peas, etc. Can be kept in a freezer for later.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1729g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 16 (2%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 144.1mg||5 %|
|Potassium 5779.7mg||152 %|
|Total Carbohydrate 200.7g||59 %|
|Dietary Fiber 34.1g||137 %|
|Sugars, other 166.5g|
|Protein 18g||26 %|
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: 781
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