Directions:
- In a soup pot melt margerine.
- Add squash, onion, celery, garlic.
- Saute until onion is golden.
- Allow to cool slightly.
- Add broth,rosemary& black pepper.
- Cook until all veggies are tender.
- Cool.
- Place soup in blender& puree till smooth.
- Pour soup back in pot& heat till warmed (or serve cold or at room temp).
- Place soup in bowls, swirl in 1/4 cup yogurt in each bowl.
- Add hot sauce if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.35 Kcal (872 kJ) | ||
| Calories from fat | 48.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 8% | |
|---|---|---|---|
| Cholesterol | 2.41mg | 1% | |
| Sodium | 730.44mg | 30% | |
| Potassium | 628.79mg | 13% | |
| Total Carbs | 34.01g | 11% | |
| Sugars | 15.74g | 63% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 7.75g | 15% | |
| Vitamin C | 15.3mg | 25% | |
| Iron | 1.3mg | 7% | |
| Calcium | 74.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 50.47 Kcal (211 kJ) | ||
| Calories from fat | 11.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 8% | |
|---|---|---|---|
| Cholesterol | 0.58mg | 1% | |
| Sodium | 176.93mg | 30% | |
| Potassium | 152.31mg | 13% | |
| Total Carbs | 8.24g | 11% | |
| Sugars | 3.81g | 63% | |
| Dietary Fiber | 0.85g | 14% | |
| Protein | 1.88g | 15% | |
| Vitamin C | 3.7mg | 25% | |
| Iron | 0.3mg | 7% | |
| Calcium | 18.1mg | 7% | |
* 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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