Place onion, carrots, squash, potatoes and garlic on a roasting pan and place in a 350 degree oven for about 30 to 45 minutes or until tender. Place roasted vegetables and stock in a blender and puree until smooth. Once smooth add salt, pepper and cream to taste. Serve warm.
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|Serving Size: 1 Serving (723g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 82 (24%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1g|
|Cholesterol 27.6mg||8 %|
|Sodium 441.2mg||15 %|
|Potassium 1717.4mg||45 %|
|Total Carbohydrate 54.9g||16 %|
|Dietary Fiber 8.2g||33 %|
|Sugars, other 46.7g|
|Protein 13.3g||19 %|
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Calories per serving: 342
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