Winter Squash Soup With Lime Cream Recipe


Main Ingredient


 Frozen squash puree24 Ounce, thawed (2 Boxes Of 12 Ounce Each)
 Canned fat free chicken broth29 Ounce (2 Cans Of 14 1/2 Ounce Each)
 Garlic2 Clove (10 gm), minced
 Ground cumin1 Teaspoon
 Salt1⁄2 Teaspoon
 Fat free sour cream3 Tablespoon
 Grated lime zest1 Tablespoon (From 1 Lime)
 Lime juice2 Teaspoon
 Water2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 236 Calories from Fat 24

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 0.55 g2.8%

Trans Fat 0 g

Cholesterol 4 mg1.3%

Sodium 2353 mg98%

Total Carbohydrates 41 g13.6%

Dietary Fiber 12.6 g50.4%

Sugars 16 g

Protein 19 g37.5%

Vitamin A 29.8% Vitamin C 331.2%

Calcium 27.3% Iron 31.1%

*Based on a 2000 Calorie diet


1. Puree the squash, broth, and garlic in a blender in two batches; transfer to a large saucepan. Stir in the cumin and salt; bring to a boil over high heat. Reduce the heat and simmer gently until the flavors are blended, about 3 minutes.
2. Meanwhile, combine the sour cream, zest, lime juice, and water in a small bowl.
3 Divide the soup among 4 bowls and drizzle with the lime cream.