Directions:
- Heat the oil in a large saucepan over medium-high heat. Add squash, onion, celery, pepper, and garlic; sauté for 5 minutes. Add remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until tender. Discard bay leaf.
- Place half of the squash mixture in a blender, and process until smooth. Pour pureed mixture into a bowl; repeat procedure with remaining squash mixture. Return pureed mixture to pan; cook over medium heat 3 minutes or until heated.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.92 Kcal (410 kJ) | ||
| Calories from fat | 38.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 7% | |
|---|---|---|---|
| Sodium | 308.6mg | 13% | |
| Potassium | 294.75mg | 6% | |
| Total Carbs | 13.18g | 4% | |
| Sugars | 6.32g | 25% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 2.56g | 5% | |
| Vitamin C | 8mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 53mg | 5% | |
| Amount Per 100 g | |||
| Calories | 63.51 Kcal (266 kJ) | ||
| Calories from fat | 24.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.74g | 7% | |
|---|---|---|---|
| Sodium | 200.14mg | 13% | |
| Potassium | 191.16mg | 6% | |
| Total Carbs | 8.54g | 4% | |
| Sugars | 4.1g | 25% | |
| Dietary Fiber | 2.37g | 15% | |
| Protein | 1.66g | 5% | |
| Vitamin C | 5.2mg | 13% | |
| Iron | 0.3mg | 2% | |
| Calcium | 34.4mg | 5% | |
* 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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