Directions:
- In a large saucepan place all the squash. Add the onion, garlic, broth and salt and pepper; bring to a boil, cover, reduce heat and simmer for 20 to 25 minutes, or until the vegetables are very tender.
- Allow to cool slightly; puree in a food processor or blender with the basil, parsley and lemon juice until smooth. Stir in the buttermilk.
- Place in a container, cover and refrigerate overnight.
- When ready to serve, whisk until smooth and adjust the seasoning with salt and pepper.
- Serve chilled, garnished with chopped basil and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.28 Kcal (349 kJ) | ||
| Calories from fat | 27.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 5% | |
|---|---|---|---|
| Cholesterol | 4.9mg | 2% | |
| Sodium | 121.42mg | 5% | |
| Potassium | 391.46mg | 8% | |
| Total Carbs | 9.22g | 3% | |
| Sugars | 4.7g | 19% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 6.89g | 14% | |
| Vitamin C | 12.1mg | 20% | |
| Iron | 0.3mg | 2% | |
| Calcium | 112.2mg | 11% | |
| Amount Per 100 g | |||
| Calories | 27.99 Kcal (117 kJ) | ||
| Calories from fat | 9.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 5% | |
|---|---|---|---|
| Cholesterol | 1.65mg | 2% | |
| Sodium | 40.81mg | 5% | |
| Potassium | 131.59mg | 8% | |
| Total Carbs | 3.1g | 3% | |
| Sugars | 1.58g | 19% | |
| Dietary Fiber | 0.32g | 4% | |
| Protein | 2.32g | 14% | |
| Vitamin C | 4.1mg | 20% | |
| Iron | 0.1mg | 2% | |
| Calcium | 37.7mg | 11% | |
* 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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