Directions:
- Trim edges of squash, cut into four pieces, remove seeds.
- Steam 12-15 minutes until soft.
- Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; purée.
- Sauté onion, celery and garlic in 3 teaspoons olive oil until onions are soft.
- Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash purée and remaining milk.
- Bring to a boil, simmer for 15 minutes.
- Add corn and green beans and continue to simmer.
- Stir in basil.
- Season with salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.08 Kcal (758 kJ) | ||
| Calories from fat | 32.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 6% | |
|---|---|---|---|
| Sodium | 26.44mg | 1% | |
| Potassium | 767.35mg | 16% | |
| Total Carbs | 34.46g | 11% | |
| Sugars | 6.23g | 25% | |
| Dietary Fiber | 6.61g | 26% | |
| Protein | 4.75g | 10% | |
| Vitamin C | 19.9mg | 33% | |
| Iron | 2mg | 11% | |
| Calcium | 94.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 57.92 Kcal (242 kJ) | ||
| Calories from fat | 10.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 6% | |
|---|---|---|---|
| Sodium | 8.46mg | 1% | |
| Potassium | 245.44mg | 16% | |
| Total Carbs | 11.02g | 11% | |
| Sugars | 1.99g | 25% | |
| Dietary Fiber | 2.11g | 26% | |
| Protein | 1.52g | 10% | |
| Vitamin C | 6.4mg | 33% | |
| Iron | 0.6mg | 11% | |
| Calcium | 30.1mg | 9% | |
* 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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