Directions:
- Heat oil in heavy large pot over medium-high heat.
- Add onions and celery; saute until onions are golden, about 7 minutes.
- Add garlic; stir 1 minute.
- Add broth and next 5 ingredients; bring to boil.
- Reduce heat; cover and simmer until squash is tender, about 15 minutes.
- Transfer 3 cups soup to blender; cool slightly, then pure until smooth.
- Return pure to pot with soup.
- Simmer until heated through, about 5 minutes.
- Season with salt and pepper.
- Ladle soup into bowls.
- Sprinkle each with 1 tablespoons basil and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.63 Kcal (794 kJ) | ||
| Calories from fat | 51.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.76g | 9% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 885.39mg | 37% | |
| Potassium | 598.95mg | 13% | |
| Total Carbs | 31.89g | 11% | |
| Sugars | 6.96g | 28% | |
| Dietary Fiber | 4.76g | 19% | |
| Protein | 5.37g | 11% | |
| Vitamin C | 19.4mg | 32% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.4mg | 13% | |
| Calcium | 81.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 62.7 Kcal (263 kJ) | ||
| Calories from fat | 17.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 9% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 1% | |
| Sodium | 292.77mg | 37% | |
| Potassium | 198.06mg | 13% | |
| Total Carbs | 10.55g | 11% | |
| Sugars | 2.3g | 28% | |
| Dietary Fiber | 1.57g | 19% | |
| Protein | 1.78g | 11% | |
| Vitamin C | 6.4mg | 32% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.8mg | 13% | |
| Calcium | 27mg | 8% | |
* 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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