Directions:
- Preheat oven to 450°. Toss together first 7 ingredients and 1 tsp. salt. Arrange in a single layer in a 15- x 10-inch jelly-roll pan.
- Bake at 450° for 30 to 35 minutes or until vegetables are tender and lightly browned, stirring halfway through. Remove from oven; process 2 cups squash mixture and 1 cup broth in a blender or food processor until smooth. Divide remaining squash mixture among 4 shallow soup bowls.
- Stir together vegetable puree and remaining 2 cups broth in a 3-qt. saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat; whisk in butter, lime juice, and remaining 1/2 tsp. salt.
- Spoon broth mixture over squash mixture in bowls. Sprinkle with fresh herbs, and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1352.39 Kcal (5662 kJ) | ||
| Calories from fat | 545.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.57g | 93% | |
|---|---|---|---|
| Cholesterol | 61.06mg | 20% | |
| Sodium | 3741.96mg | 156% | |
| Potassium | 3965.39mg | 84% | |
| Total Carbs | 192.98g | 64% | |
| Sugars | 55.53g | 222% | |
| Dietary Fiber | 36g | 144% | |
| Protein | 37.81g | 76% | |
| Vitamin C | 161.7mg | 269% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 9.4mg | 52% | |
| Calcium | 390.4mg | 39% | |
| Amount Per 100 g | |||
| Calories | 64.55 Kcal (270 kJ) | ||
| Calories from fat | 26.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 93% | |
|---|---|---|---|
| Cholesterol | 2.91mg | 20% | |
| Sodium | 178.61mg | 156% | |
| Potassium | 189.27mg | 84% | |
| Total Carbs | 9.21g | 64% | |
| Sugars | 2.65g | 222% | |
| Dietary Fiber | 1.72g | 144% | |
| Protein | 1.8g | 76% | |
| Vitamin C | 7.7mg | 269% | |
| Iron | 0.4mg | 52% | |
| Calcium | 18.6mg | 39% | |
* 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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