Directions:
- In a large skillet cook onion in butter over moderate heat, stirring, until softened. Add bell pepper and cook, covered, stirring occasionally, until pepper is softened, about 5 minutes. Stir in squash and garlic and cook, covered, stirring occasionally, until squash is tender, about 10 minutes. Stir in broth and bring mixture to a simmer. In a blender purée soup until smooth and transfer to a saucepan. Cook soup over moderate heat until just heated through, stirring in enough water to thin to desired consistency, and season with salt and pepper.
- Serve soup sprinkled with coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.18 Kcal (826 kJ) | ||
| Calories from fat | 117.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.1g | 20% | |
|---|---|---|---|
| Cholesterol | 32.03mg | 11% | |
| Sodium | 303.24mg | 13% | |
| Potassium | 580.07mg | 12% | |
| Total Carbs | 16.75g | 6% | |
| Sugars | 9.65g | 39% | |
| Dietary Fiber | 4.06g | 16% | |
| Protein | 3.46g | 7% | |
| Vitamin C | 184.3mg | 307% | |
| Vitamin A | 3.7mg | 123% | |
| Iron | 61.1mg | 339% | |
| Calcium | 70.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 39.27 Kcal (164 kJ) | ||
| Calories from fat | 23.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.61g | 20% | |
|---|---|---|---|
| Cholesterol | 6.38mg | 11% | |
| Sodium | 60.39mg | 13% | |
| Potassium | 115.51mg | 12% | |
| Total Carbs | 3.34g | 6% | |
| Sugars | 1.92g | 39% | |
| Dietary Fiber | 0.81g | 16% | |
| Protein | 0.69g | 7% | |
| Vitamin C | 36.7mg | 307% | |
| Vitamin A | 0.7mg | 123% | |
| Iron | 12.2mg | 339% | |
| Calcium | 14mg | 7% | |
* 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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