Directions:
- In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden.
- Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender.
- Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
- Garnish with sliced basil leaves or minced parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 142.88 Kcal (598 kJ) | ||
| Calories from fat | 41.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.66g | 7% | |
|---|---|---|---|
| Cholesterol | 16.48mg | 5% | |
| Sodium | 189.19mg | 8% | |
| Potassium | 541.33mg | 12% | |
| Total Carbs | 22g | 7% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 5.29g | 11% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.2mg | 7% | |
| Calcium | 99.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 64.17 Kcal (269 kJ) | ||
| Calories from fat | 18.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.09g | 7% | |
|---|---|---|---|
| Cholesterol | 7.4mg | 5% | |
| Sodium | 84.97mg | 8% | |
| Potassium | 243.11mg | 12% | |
| Total Carbs | 9.88g | 7% | |
| Sugars | 2.48g | 22% | |
| Dietary Fiber | 0.99g | 9% | |
| Protein | 2.38g | 11% | |
| Vitamin C | 7.8mg | 29% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 0.5mg | 7% | |
| Calcium | 44.6mg | 10% | |
* 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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