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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and chop squash, removing seeds. In a large stock pot, sauté garlic and onion in oil until translucent. Add squash and sauté until squash softens, stirring constantly. Add chicken stock and simmer for 10 minutes. Puree mixture in a blender or food processor; reheat.

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Nutrition Facts

77 calories; fat 5g; cholesterol 5mg; carbohydrates 8g; insoluble fiber 2g; protein 4g; sodium 112mg; calcium 41.4mg; iron 1.1mg.
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