1. 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 email@example.com on Jul 19, 1999,
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|Serving Size: 1 Serving (378g)|
|Recipe Makes: 4|
|Calories from Fat: 12 (7%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 181
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