Vegetarian soup
In large heavy saucepan bring to boil reduce heat and simmer until squash is tender(30 mins) puree mixtur when cool in a food processor.
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Serving Size: 1 Serving (841g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 321 | ||
Calories from Fat: 80 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.9g | 12 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 21.6mg | 7 % | |
Sodium 1468.3mg | 51 % | |
Potassium 912.9mg | 24 % | |
Total Carbohydrate 41.5g | 12 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 38.5g | ||
Protein 18.8g | 27 % | |
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: 321
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