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Ингредиенты
- 3 tbsp. butter
- 1 c. carrot, grated
- 2 med. potatoes, peeled & cubed
- 4 c. strong chicken broth
- 1/2 c. lowfat milk
- 1 c. onion, finely minced
- Salt & white pepper, to taste
- 2 acorn squash, peeled & cubed
- 1/2 c. cream
- Cayenne pepper
Инструкции
- Heat the butter in a saucepan. Add in the onion, carrot, salt and white pepper. Cook over low heat till soft, stirring often. Add in the potatoes and squash. Pour in the chicken broth and simmer, covered, over low heat for about 25 min or possibly till all the vegetables are tender. Puree in blender. Return to stove. Stir in the cream and lowfat milk. Taste for seasoning and reheat. Sprinkle each serving with cayenne pepper. Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 489g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 133 | 50% |
| Total Fat 15.17g | 19% |
| Saturated Fat 9.4g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 485mg | 20% |
| Potassium 883mg | 25% |
| Total Carbs 27.5g | 7% |
| Dietary Fiber 4.6g | 15% |
| Sugars 4.94g | 3% |
| Protein 6.86g | 11% |
