Try this Butternut Squash Soup recipe, or contribute your own.
Suggest a better description1. Heat oil in a large saucepan over medium heat. Add chopped onion, cumin, and garlic; saute 6 minutes or until tender. Add squash cubes, and cook 2 minutes, stirring frequently. Add broth, beer, and salt; bring to a boil. Cover squash mixture, reduce heat, and simmer 30 minutes or until squash is tender. 2. Place squash mixture in a blender, and process until smooth. Return squash mixture to pan, and cook until thoroughly heated. Ladle soup into individual bowls, and top with yogurt. Yield: 4 servings (serving size: 1 cup soup and 1 tablespoon yogurt). CALORIES 145 (22% from fat); PROTEIN 3.5g; FAT 3.7g (sat 0.5g, mono 2.6g, poly 0.4g); CARB 27.5g; FIBER 3.4g; CHOL 0mg; IRON 1.2mg; SODIUM 602mg; CALCIUM 124mg. Recipe by: Cooking Light Magazine, March 1996 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999,
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 4 | ||
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Calories: 181 | ||
Calories from Fat: 12 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 24.3mg | 1 % | |
Potassium 803.9mg | 21 % | |
Total Carbohydrate 37.8g | 11 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 31.8g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 181
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