Directions:
- Melt butter in a Dutch oven over medium-high heat. Add garlic, carrots and onion and cook, stirring occasionally, until the vegetables are tender and lightly browned, 5 to 7 minutes. Add broth and scrape up any browned bits with a wooden spoon. Add squash, tomato, crushed red pepper, salt and pepper and bring to a boil. Reduce heat to a simmer and cook until the squash is very soft and almost breaking apart, about 20 minutes.
- Transfer 3 cups of the soup to a blender and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed soup to the pot. Stir in beans and spinach and cook over medium heat until the beans are heated through and the spinach is wilted, about 5 minutes. Serve with lime wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 87.22 Kcal (365 kJ) | ||
| Calories from fat | 13.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.52g | 2% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 543.19mg | 23% | |
| Potassium | 451.9mg | 10% | |
| Total Carbs | 13.84g | 5% | |
| Sugars | 4.38g | 18% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 4.81g | 10% | |
| Vitamin C | 23.5mg | 39% | |
| Vitamin A | 4mg | 134% | |
| Iron | 1.3mg | 7% | |
| Calcium | 87.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 20.12 Kcal (84 kJ) | ||
| Calories from fat | 3.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.35g | 2% | |
|---|---|---|---|
| Cholesterol | 0.88mg | 1% | |
| Sodium | 125.29mg | 23% | |
| Potassium | 104.23mg | 10% | |
| Total Carbs | 3.19g | 5% | |
| Sugars | 1.01g | 18% | |
| Dietary Fiber | 0.62g | 11% | |
| Protein | 1.11g | 10% | |
| Vitamin C | 5.4mg | 39% | |
| Vitamin A | 0.9mg | 134% | |
| Iron | 0.3mg | 7% | |
| Calcium | 20.2mg | 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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