Directions:
- In a large stew pot, heat the olive oil.
- Add the onion and stir to coat with oil.
- Saute until golden, then add garlic, carrot, squash, beans, corn, sage, chipotle, and salt. Add broth a bit at a time until you are satisfied with the consistency.
- Simmer until squash is tender, then add chopped parsley and stir.
- Serve hot.
- I often sustitute a 10 oz. package of frozen pureed squash for the cubed squash for a smoother texture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.1 Kcal (331 kJ) | ||
| Calories from fat | 34.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 6% | |
|---|---|---|---|
| Sodium | 19.89mg | 1% | |
| Potassium | 164.32mg | 3% | |
| Total Carbs | 10.19g | 3% | |
| Sugars | 2.01g | 8% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 5.7mg | 9% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 25.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 68.82 Kcal (288 kJ) | ||
| Calories from fat | 29.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.32g | 6% | |
|---|---|---|---|
| Sodium | 17.31mg | 1% | |
| Potassium | 142.96mg | 3% | |
| Total Carbs | 8.87g | 3% | |
| Sugars | 1.75g | 8% | |
| Dietary Fiber | 1.32g | 6% | |
| Protein | 1.3g | 3% | |
| Vitamin C | 4.9mg | 9% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.2mg | 1% | |
| Calcium | 22mg | 3% | |
* 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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