Directions:
- Cut the squash in half and scoop out the seeds. Peel the squash and cut into 1 inch pieces. In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, jalapeno pepper, and chicken stock. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor. Puree until smooth. Return to the heat, add the cream and adjust the seasonings. Serve with the shrimp salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.23 Kcal (1085 kJ) | ||
| Calories from fat | 99.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.05g | 17% | |
|---|---|---|---|
| Cholesterol | 13.88mg | 5% | |
| Sodium | 487.56mg | 20% | |
| Potassium | 1055.66mg | 22% | |
| Total Carbs | 38.18g | 13% | |
| Sugars | 9.41g | 38% | |
| Dietary Fiber | 5.98g | 24% | |
| Protein | 6.73g | 13% | |
| Vitamin C | 53.5mg | 89% | |
| Vitamin A | 2.4mg | 81% | |
| Iron | 2.5mg | 14% | |
| Calcium | 137.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 61.57 Kcal (258 kJ) | ||
| Calories from fat | 23.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 17% | |
|---|---|---|---|
| Cholesterol | 3.3mg | 5% | |
| Sodium | 115.81mg | 20% | |
| Potassium | 250.75mg | 22% | |
| Total Carbs | 9.07g | 13% | |
| Sugars | 2.24g | 38% | |
| Dietary Fiber | 1.42g | 24% | |
| Protein | 1.6g | 13% | |
| Vitamin C | 12.7mg | 89% | |
| Vitamin A | 0.6mg | 81% | |
| Iron | 0.6mg | 14% | |
| Calcium | 32.7mg | 14% | |
* 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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