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Ingredients
- 1 medium butternut squash
- 1 medium acorn squash
- 4 tablespoons olive ol
- 1 small jar chipolte chile in adobo
- 2 carrots chopped
- 2 celery chopped
- 1 medium onion chopped
- 6 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 garlic cloves
- 8 ounces milk or cream
View Full Recipe at My Catholic Kitchen
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2013g | |
| Calories 352 | |
| Calories from Fat 72 | 20% |
| Total Fat 8.04g | 10% |
| Saturated Fat 4.4g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 8197mg | 342% |
| Potassium 1344mg | 38% |
| Total Carbs 62.55g | 17% |
| Dietary Fiber 7.8g | 26% |
| Sugars 34.65g | 23% |
| Protein 11.28g | 18% |
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