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Golden Squash and Carrot Bisque

 

12

Yield

6

servings

Prep

15

min

Cook

20

min

Ready

35

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

3 medium yellow summer squash
sliced
*
2 medium carrots
sliced
1 medium onions
chopped
13 ¾ ounce chicken broth
½ teaspoon salt
1 ⅔ cups evaporated milk
1 x parsley leaves
snipped
*

Directions

In 2-quart saucepan combine sliced summer squash, carrots, onion, chicken broth, and salt.

Bring to boiling.

Reduce heat; cover and simmer for 15 to 20 minutes or until carrots are just tender.

Turn half the mixture into blender container or food processor, cover and blend until smooth.

Pour into bowl; repeat with remaining mixture.

Stir in evaporated milk.

Cover and chill.

Sprinkle with snipped parsley.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 8737% of calories from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 347mg 14%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 70% Vitamin C 6%
Calcium 10% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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