Directions:
- Place squash cut side down on rack set over gently simmering water in saucepan.
- Cover and steam until tender.
- Cool squash slightly and scoop pulp from shells.
- Combine 1/4 cup chicken stock, apples and onion in heavy medium saucepan.
- Cover and cook over low heat 10 minutes.
- Add squash pulp, remaining chicken stock, apple juice, ginger and salt.
- Cover and simmer about 20 minutes.
- Puree soup in batches in processor or blender.
- Strain through sieve into clean saucepan, pressing puree with back of spoon.
- Reheat soup gently. A.
- Dd lemon juice.
- Season with salt and generous amount of pepper.
- Ladle into bowls and garnish with yogurt and chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.86 Kcal (807 kJ) | ||
| Calories from fat | 16.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 3% | |
|---|---|---|---|
| Cholesterol | 5.4mg | 2% | |
| Sodium | 558.21mg | 23% | |
| Potassium | 1071.63mg | 23% | |
| Total Carbs | 38.76g | 13% | |
| Sugars | 10.71g | 43% | |
| Dietary Fiber | 4.94g | 20% | |
| Protein | 7.87g | 16% | |
| Vitamin C | 52mg | 87% | |
| Iron | 2.3mg | 13% | |
| Calcium | 90.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 39.09 Kcal (164 kJ) | ||
| Calories from fat | 3.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.36g | 3% | |
|---|---|---|---|
| Cholesterol | 1.09mg | 2% | |
| Sodium | 113.15mg | 23% | |
| Potassium | 217.23mg | 23% | |
| Total Carbs | 7.86g | 13% | |
| Sugars | 2.17g | 43% | |
| Dietary Fiber | 1g | 20% | |
| Protein | 1.59g | 16% | |
| Vitamin C | 10.5mg | 87% | |
| Iron | 0.5mg | 13% | |
| Calcium | 18.3mg | 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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