Curried Squash & Chicken Soup-5 Ww Pts. Recipe

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Curried Squash & Chicken Soup-5 Ww Pts.
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Ingredients:

Directions:

  1. Heat squash, coconut milk and water in a med. saucepan over med.-high heat. Cook, stirring occassionally, until the squash defrosts, about 10 min.
  2. Add chicken (thinly sliced), reduce heat to med. and simmer, stirring occasionally for 3 min. Stir in spinach, lime juice, sugar, curry pasate to tasteand salt and continue cooking until the chicken is cooked through,about 3 min.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 349.16 Kcal (1462 kJ)
Calories from fat 163.1 Kcal
% Daily Value*
Total Fat 18.12g 28%
Cholesterol 66.91mg 22%
Sodium 776.07mg 32%
Potassium 1454.36mg 31%
Total Carbs 24.87g 8%
Sugars 5.03g 20%
Dietary Fiber 5.83g 23%
Protein 27.9g 56%
Vitamin C 42.8mg 71%
Iron 5.2mg 29%
Calcium 156.8mg 16%
Amount Per 100 g
Calories 74.13 Kcal (310 kJ)
Calories from fat 34.63 Kcal
% Daily Value*
Total Fat 3.85g 28%
Cholesterol 14.21mg 22%
Sodium 164.77mg 32%
Potassium 308.78mg 31%
Total Carbs 5.28g 8%
Sugars 1.07g 20%
Dietary Fiber 1.24g 23%
Protein 5.92g 56%
Vitamin C 9.1mg 71%
Iron 1.1mg 29%
Calcium 33.3mg 16%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.7
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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