Winter Squash Soup With Lime Cream Recipe

Summary

CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 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

Directions

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.
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