Directions:
- Cook onion and garlic in butter in large saucepan over medium high heat.
- Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth.
- Bring to a boil then simmer covered for 15 minutes.
- Add squash then cover and simmer 15 minutes longer then remove bay leaf.
- Reserve 1 cup squash cubes and purée remaining mixture.
- Return reserved squash and puréed mixture to saucepan then stir in chicken cubes.
- Cook until thoroughly heated then serve soup topped with hot rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 313.81 Kcal (1314 kJ) | ||
| Calories from fat | 145.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.17g | 25% | |
|---|---|---|---|
| Cholesterol | 36.88mg | 12% | |
| Sodium | 1041.06mg | 43% | |
| Potassium | 593.09mg | 13% | |
| Total Carbs | 29.85g | 10% | |
| Sugars | 1.44g | 6% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 12.36g | 25% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 93.55 Kcal (392 kJ) | ||
| Calories from fat | 43.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 25% | |
|---|---|---|---|
| Cholesterol | 11mg | 12% | |
| Sodium | 310.35mg | 43% | |
| Potassium | 176.8mg | 13% | |
| Total Carbs | 8.9g | 10% | |
| Sugars | 0.43g | 6% | |
| Dietary Fiber | 0.94g | 13% | |
| Protein | 3.68g | 25% | |
| Vitamin C | 5.4mg | 30% | |
| Iron | 0.6mg | 11% | |
| Calcium | 15.7mg | 5% | |
* 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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