Directions:
- In a large saucepan, saute the red pepper, onion and garlic in oil until tender. Stir in the chili powder, cumin, oregano, butternut squash and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until squash is almost tender.
- Stir in remaining ingredients; cover and simmer 10 minutes longer or until heated through. Yield: 7 servings (1-3/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.94 Kcal (439 kJ) | ||
| Calories from fat | 38.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 7% | |
|---|---|---|---|
| Sodium | 26.32mg | 1% | |
| Potassium | 633.71mg | 13% | |
| Total Carbs | 14.24g | 5% | |
| Sugars | 2.56g | 10% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 4.19g | 8% | |
| Vitamin C | 58.4mg | 97% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.9mg | 10% | |
| Calcium | 58.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 64.82 Kcal (271 kJ) | ||
| Calories from fat | 23.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.66g | 7% | |
|---|---|---|---|
| Sodium | 16.26mg | 1% | |
| Potassium | 391.4mg | 13% | |
| Total Carbs | 8.8g | 5% | |
| Sugars | 1.58g | 10% | |
| Dietary Fiber | 2.16g | 14% | |
| Protein | 2.59g | 8% | |
| Vitamin C | 36mg | 97% | |
| Vitamin A | 0.3mg | 14% | |
| Iron | 1.2mg | 10% | |
| Calcium | 36.2mg | 6% | |
* 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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