Squash Soup Recipe
Ingredients
| Butter | 1⁄3 Cup (5.33 tbs) | |
| Onion | 1 Large | |
| Cooked mashed hubbard squash | 3 Cup (48 tbs) | |
| Chicken stock | 2 1⁄4 Cup (36 tbs) | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Celery salt | 1⁄4 Teaspoon | |
| Light cream | 1 1⁄2 Cup (24 tbs) | |
| Chopped parsley | 1 1⁄2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2337 Calories from Fat 1697
% Daily Value*
Total Fat 193 g296.6%
Saturated Fat 116.9 g584.5%
Trans Fat 0 g
Cholesterol 611 mg203.7%
Sodium 4371.5 mg182.1%
Total Carbohydrates 125 g41.6%
Dietary Fiber 27 g107.9%
Sugars 61.4 g
Protein 48 g95.5%
Vitamin A 732.4% Vitamin C 171.8%
Calcium 84.2% Iron 30.3%
*Based on a 2000 Calorie diet
Directions
Add onion and cook gently until transparent, about 3 minutes.
Add mashed squash, chicken stock, milk, salt, pepper and celery salt.
Cover and simmer 15 minutes.
Stir in cream and parsley and bring just to boiling point (do not boil).
Serve immediately.
Chef
