- 4 yellow squash, such as butternut or acorn
1. Peel and chop squash, removing seeds. In a large stock pot, saute garlic and onion in oil until translucent. Add squash and saute until squash softens, stirring constantly. Add chicken stock and simmer for 10 minutes. Puree mixture in a blender or food processor; reheat.
Nutrition Facts Amount Per Serving: cal. (kcal): 77, Fat, total (g): 5, chol. (mg): 5, carb. (g): 8, fiber (g): 2, pro. (g): 4, sodium (mg): 112, calcium (mg): 41, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.