Directions:
- Spray stockpot with cooking spray & sweat onion over medium heat.
- Add carrots & cook about 4-5 minutes.
- Add garlic,ginger and squash, stir.
- Add enough stock or water to cover, season w/ salt & pepper.
- Bring to a boil then reduce heat & simmer about 20-25 minutes.
- When squash & carrots are soft, remove from heat.
- Puree batches in blender until smooth.
- Put back in stockpot & add chinese 5 spice.
- Adjust seasoning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.42 Kcal (906 kJ) | ||
| Calories from fat | 32.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.62g | 6% | |
|---|---|---|---|
| Cholesterol | 10.8mg | 4% | |
| Sodium | 595.92mg | 25% | |
| Potassium | 896.54mg | 19% | |
| Total Carbs | 35.11g | 12% | |
| Sugars | 14.43g | 58% | |
| Dietary Fiber | 5.77g | 23% | |
| Protein | 12.64g | 25% | |
| Vitamin C | 17.7mg | 29% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 1.6mg | 9% | |
| Calcium | 98.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 40.15 Kcal (168 kJ) | ||
| Calories from fat | 6.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.67g | 6% | |
|---|---|---|---|
| Cholesterol | 2mg | 4% | |
| Sodium | 110.55mg | 25% | |
| Potassium | 166.32mg | 19% | |
| Total Carbs | 6.51g | 12% | |
| Sugars | 2.68g | 58% | |
| Dietary Fiber | 1.07g | 23% | |
| Protein | 2.35g | 25% | |
| Vitamin C | 3.3mg | 29% | |
| Vitamin A | 0.3mg | 48% | |
| Iron | 0.3mg | 9% | |
| Calcium | 18.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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