Chop the onion and crush the garlic. Peel and chop the squash into small chunks. Seed the peppers and chop into small pieces. Put it all into a pot and cover with water. Bring to a boil. Turn down the heat and add the chopped tomatoes, thyme and bay leaves. Simmer gently for no longer then 2o minutes. Puree' with electric mixer or food mill. Serve and garnish with herbs of choice.
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|Serving Size: 1 Serving (1722g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 35 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 65.7mg||2 %|
|Potassium 3904.7mg||103 %|
|Total Carbohydrate 89.7g||26 %|
|Dietary Fiber 27g||108 %|
|Sugars, other 62.6g|
|Protein 18.2g||26 %|
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Calories per serving: 432
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