Directions:
- Dissolve the bouillon in the hot water
- Melt the butter in a large saucepan over medium heat. Cook and stir the onion, garlic, and red pepper in the butter until the onion is soft. Add the squash, 2 tsp cilantro, salt, and pepper and stir continually for 5 minutes. Stir in the bouillon mixture and 1 tsp cilantro; cover. Simmer about 20 minutes
- Pour the mixture into a blender and puree until smooth. Pour into bowls and garnish with a sprig of cilantro to serve
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.27 Kcal (981 kJ) | ||
| Calories from fat | 121.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.55g | 21% | |
|---|---|---|---|
| Sodium | 28.05mg | 1% | |
| Potassium | 643.51mg | 14% | |
| Total Carbs | 29.02g | 10% | |
| Sugars | 8.25g | 33% | |
| Dietary Fiber | 9.74g | 39% | |
| Protein | 5.32g | 11% | |
| Vitamin C | 37.9mg | 63% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 147.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 24.21 Kcal (101 kJ) | ||
| Calories from fat | 12.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.4g | 21% | |
|---|---|---|---|
| Sodium | 2.9mg | 1% | |
| Potassium | 66.5mg | 14% | |
| Total Carbs | 3g | 10% | |
| Sugars | 0.85g | 33% | |
| Dietary Fiber | 1.01g | 39% | |
| Protein | 0.55g | 11% | |
| Vitamin C | 3.9mg | 63% | |
| Calcium | 15.2mg | 15% | |
* 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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