Directions:
- Heat oil in a large saucepan over medium heat. Add chopped onion, cumin, and garlic; sauté 6 minutes or until tender. Add squash cubes, and cook 2 minutes, stirring frequently. Add broth, beer, and salt; bring to a boil. Cover squash mixture, reduce heat, and simmer 30 minutes or until squash is tender.
- Place squash mixture in a blender, and process until smooth. Return squash mixture to pan, and cook until thoroughly heated. Ladle soup into individual bowls, and top with yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.23 Kcal (767 kJ) | ||
| Calories from fat | 32.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.57g | 5% | |
|---|---|---|---|
| Cholesterol | 0.74mg | 0% | |
| Sodium | 807.67mg | 34% | |
| Potassium | 839.62mg | 18% | |
| Total Carbs | 31.18g | 10% | |
| Sugars | 7.07g | 28% | |
| Dietary Fiber | 5.06g | 20% | |
| Protein | 5.02g | 10% | |
| Vitamin C | 41.8mg | 70% | |
| Vitamin A | 1.7mg | 57% | |
| Iron | 1.9mg | 11% | |
| Calcium | 131.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 43.53 Kcal (182 kJ) | ||
| Calories from fat | 7.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 5% | |
|---|---|---|---|
| Cholesterol | 0.18mg | 0% | |
| Sodium | 191.86mg | 34% | |
| Potassium | 199.45mg | 18% | |
| Total Carbs | 7.41g | 10% | |
| Sugars | 1.68g | 28% | |
| Dietary Fiber | 1.2g | 20% | |
| Protein | 1.19g | 10% | |
| Vitamin C | 9.9mg | 70% | |
| Vitamin A | 0.4mg | 57% | |
| Iron | 0.5mg | 11% | |
| Calcium | 31.2mg | 13% | |
* 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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