Directions:
- In a large saucepan over medium-high heat, combine squash and chicken broth . Bring to a simmer and cook, uncovered, until squash is thawed, about 10 minutes. Add potato, red bell pepper, and jalapeno, and continue to simmer until potatoes are tender and soup has thickened, about another 10 minutes.
- Stir in salt, cumin and lime juice. Serve topped with fresh cilantro and with lime wedges alongside.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 33.06 Kcal (138 kJ) | ||
| Calories from fat | 1.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.18g | 0% | |
|---|---|---|---|
| Sodium | 218.49mg | 9% | |
| Potassium | 131.82mg | 3% | |
| Total Carbs | 7.28g | 2% | |
| Sugars | 2.02g | 8% | |
| Dietary Fiber | 1.12g | 4% | |
| Protein | 0.82g | 2% | |
| Vitamin C | 24.1mg | 40% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 8.9mg | 50% | |
| Calcium | 16.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 46.98 Kcal (197 kJ) | ||
| Calories from fat | 2.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.25g | 0% | |
|---|---|---|---|
| Sodium | 310.51mg | 9% | |
| Potassium | 187.33mg | 3% | |
| Total Carbs | 10.34g | 2% | |
| Sugars | 2.87g | 8% | |
| Dietary Fiber | 1.59g | 4% | |
| Protein | 1.16g | 2% | |
| Vitamin C | 34.3mg | 40% | |
| Vitamin A | 1mg | 24% | |
| Iron | 12.7mg | 50% | |
| Calcium | 23.3mg | 2% | |
* 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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