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Ingredients
US|METRIC
12 SERVINGS
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Directions
- Halve squash lengthwise; discard seeds; place squash halves face down on a shallow baking sheet. Bake in a 400 degree F. oven until squash is very tender, about 40-45 minutes. Let squash cool. Meanwhile, melt butter in a large saucepan over medium-high heat; saute jalapenos (use rubber gloves when handling peppers) and onion until tender but not brown. Scoop flesh from squash shells, add to saucepan with remaining ingredients, stir to blend. Blend soup in a food processor or a food mill; return to saucepan; reheat until hot.
NutritionView More
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80Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories80Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol10mg3% |
Sodium440mg18% |
Potassium380mg11% |
Protein3g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A160% |
Vitamin C30% |
Calcium10% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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