Directions:
- In large soup pot, saute the garlic, ginger, and squash in oil over medium heat until the garlic is softened.
- Add stock, tomatoes and salt and pepper.
- Simmer on medium heat, stirring frequently for 15-20 minutes or until the squash can be pierced with a fork.
- Blend 1/2 of the vegetable with the milk in a blender (or food processor or emulsion blender). Blend it all if you don't like lumps.
- Return soup to the pot and simmer for 5 minutes.
- Garnish with crouton and onions if you desire.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.85 Kcal (866 kJ) | ||
| Calories from fat | 28.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.18g | 5% | |
|---|---|---|---|
| Sodium | 6233.83mg | 260% | |
| Potassium | 193.31mg | 4% | |
| Total Carbs | 37.09g | 12% | |
| Sugars | 4.46g | 18% | |
| Dietary Fiber | 0.86g | 3% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 8.2mg | 14% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 32.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 165.23 Kcal (692 kJ) | ||
| Calories from fat | 22.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.54g | 5% | |
|---|---|---|---|
| Sodium | 4979.73mg | 260% | |
| Potassium | 154.42mg | 4% | |
| Total Carbs | 29.63g | 12% | |
| Sugars | 3.56g | 18% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 1.18g | 3% | |
| Vitamin C | 6.6mg | 14% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.4mg | 3% | |
| Calcium | 26mg | 3% | |
* 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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