Directions:
- HEAT oil in large saucepan on medium heat. Add squash, onion and garlic; cook 5 minute or until crisp-tender, stirring occasionally. Add allspice; cook and stir 1 minute
- ADD chicken broth. Bring to boil; cover. Reduce heat to low; simmer 15 minute or until squash is tender. Add, in batches, to food processor container; cover. Blend until smooth. Return to saucepan; cook until heated through, stirring occasionally.
- LADLE soup into 8 bowls. Add 1 tablespoons sour cream to each serving; swirl slightly. Serve with crackers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.05 Kcal (390 kJ) | ||
| Calories from fat | 30.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 5% | |
|---|---|---|---|
| Cholesterol | 5.03mg | 2% | |
| Sodium | 41.39mg | 2% | |
| Potassium | 458.04mg | 10% | |
| Total Carbs | 16.06g | 5% | |
| Sugars | 2.82g | 11% | |
| Dietary Fiber | 2.58g | 10% | |
| Protein | 1.88g | 4% | |
| Vitamin C | 25.6mg | 43% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.1mg | 6% | |
| Calcium | 79.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 61.69 Kcal (258 kJ) | ||
| Calories from fat | 19.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 5% | |
|---|---|---|---|
| Cholesterol | 3.34mg | 2% | |
| Sodium | 27.44mg | 2% | |
| Potassium | 303.68mg | 10% | |
| Total Carbs | 10.65g | 5% | |
| Sugars | 1.87g | 11% | |
| Dietary Fiber | 1.71g | 10% | |
| Protein | 1.24g | 4% | |
| Vitamin C | 17mg | 43% | |
| Vitamin A | 0.8mg | 38% | |
| Iron | 0.8mg | 6% | |
| Calcium | 52.9mg | 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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