P.e.i. Potato And Squash Soup

Course : Soups
Serves: 6
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2 tablespoons olive oil
1 cup finely chopped onion
3 cups potatoes -- prince edward island diced, peeled
3 cups butternut squash -- peeled and diced *1
5 cups chicken broth
1/4 cup sliced green onions
1 teaspoon salt and pepper -- to taste

Preparation / Directions:

*1 you can use diced zucchni Directions In a large saucepan, heat oil; add onions and cook until softened. Stir in potatoes and squash. Add chicken stock, bring to boil. Reduce heat and simmer 20-30 minutes or until vegetables are tender; Stir in green onions and season to taste.


Nutritional Information:

174 Calories (kcal); 6g Total Fat; (29% calories from fat); 7g Protein; 25g Carbohydrate; 0mg Cholesterol; 645mg Sodium

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