Directions:
- In a large saucepan coated with cooking spray, cook shallots in oil over medium heat until tender. Stir in the broth, squash, potatoes, water, thyme and pepper.
- Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Stir into soup. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Stir in turkey; heat through. Discard spice bag. Yield: 6 servings (2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.64 Kcal (1196 kJ) | ||
| Calories from fat | 38.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.31g | 7% | |
|---|---|---|---|
| Cholesterol | 49.69mg | 17% | |
| Sodium | 770.28mg | 32% | |
| Potassium | 1152.71mg | 25% | |
| Total Carbs | 29.3g | 10% | |
| Sugars | 6.51g | 26% | |
| Dietary Fiber | 4.56g | 18% | |
| Protein | 31.03g | 62% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 3.2mg | 18% | |
| Calcium | 89.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 57.73 Kcal (242 kJ) | ||
| Calories from fat | 7.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.87g | 7% | |
|---|---|---|---|
| Cholesterol | 10.04mg | 17% | |
| Sodium | 155.69mg | 32% | |
| Potassium | 232.98mg | 25% | |
| Total Carbs | 5.92g | 10% | |
| Sugars | 1.32g | 26% | |
| Dietary Fiber | 0.92g | 18% | |
| Protein | 6.27g | 62% | |
| Vitamin C | 5.2mg | 43% | |
| Vitamin A | 0.1mg | 23% | |
| Iron | 0.6mg | 18% | |
| Calcium | 18mg | 9% | |
* 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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