Directions:
- Heat oil in large, heavy saucepan. Add onion and garlic, cook, stirring often until softened.
- Stir in celery and spices. Cover and cook for about 2 minutes.
- Add 1 can broth,water and squash. Cover and bring to a boil, then lower heat and simmer until squash is tender.
- In batches, process in food processor or blender until smooth, adding chicken broth as necessary to make desired consistency.
- Pour into bowls and garnish with a dollop of sour cream and a sprinkle of bacon bits.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.97 Kcal (636 kJ) | ||
| Calories from fat | 63.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Sodium | 209.41mg | 9% | |
| Potassium | 733.57mg | 16% | |
| Total Carbs | 22.81g | 8% | |
| Sugars | 5.29g | 21% | |
| Dietary Fiber | 4.86g | 19% | |
| Protein | 2.84g | 6% | |
| Vitamin C | 34.6mg | 58% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 1.7mg | 10% | |
| Calcium | 116.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 47.9 Kcal (201 kJ) | ||
| Calories from fat | 19.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 11% | |
|---|---|---|---|
| Sodium | 66mg | 9% | |
| Potassium | 231.2mg | 16% | |
| Total Carbs | 7.19g | 8% | |
| Sugars | 1.67g | 21% | |
| Dietary Fiber | 1.53g | 19% | |
| Protein | 0.89g | 6% | |
| Vitamin C | 10.9mg | 58% | |
| Vitamin A | 0.4mg | 47% | |
| Iron | 0.5mg | 10% | |
| Calcium | 36.7mg | 12% | |
* 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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