Directions:
- In a nonstick saucepan sprayed with vegetable spray, heat the oil over medium-low heat. Stir in the garlic and leeks. Cook, covered, for 3 minutes or until softened.
- Stir in the squash, stock, carrot, cinnamon and ginger and bring to a boil, then reduce heat to medium-low, cover and cook for 15 to 20 minutes or until the vegetables aretender. Add the molasses and honey.
- Transfer the soup to a food processor or blender and purée until smooth. Garnish with a dollop of yogurt or sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.67 Kcal (857 kJ) | ||
| Calories from fat | 29.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 5% | |
|---|---|---|---|
| Cholesterol | 5.26mg | 2% | |
| Sodium | 262mg | 11% | |
| Potassium | 898.93mg | 19% | |
| Total Carbs | 40.61g | 14% | |
| Sugars | 19.52g | 78% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 7.3g | 15% | |
| Vitamin C | 33.7mg | 56% | |
| Vitamin A | 1.6mg | 54% | |
| Iron | 2.2mg | 12% | |
| Calcium | 126.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 55.6 Kcal (233 kJ) | ||
| Calories from fat | 8.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.89g | 5% | |
|---|---|---|---|
| Cholesterol | 1.43mg | 2% | |
| Sodium | 71.18mg | 11% | |
| Potassium | 244.22mg | 19% | |
| Total Carbs | 11.03g | 14% | |
| Sugars | 5.3g | 78% | |
| Dietary Fiber | 1.12g | 17% | |
| Protein | 1.98g | 15% | |
| Vitamin C | 9.2mg | 56% | |
| Vitamin A | 0.4mg | 54% | |
| Iron | 0.6mg | 12% | |
| Calcium | 34.4mg | 13% | |
* 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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