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SQUASH VEGETABLE SOUP

Check out the SQUASH VEGETABLE SOUP calories and how many carbs in SQUASH VEGETABLE SOUP. Learn all the nutrition facts about what you eat at GymAmerica.
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filed under Soups

Soups
  
Serving size: 1 cup
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 95 (5% DV)
Fat: 2g (3% DV)
Carbohydrates: 18g (6% DV)
Protein: 2g (4% DV)
Ingredients:  Makes 7 servings (7 cups)
1  tablespoon
 
1/2  cup
 
2  cups
 
8  ounces
 
1/4  teaspoon
 
1  cup
 
3  teaspoons
 
1/4  teaspoon
 
3  cups
 
1 
 

Tip: Click on the ingredient links to learn the nutritional information for all the SQUASH VEGETABLE SOUP ingredients. The serving size for any ingredient in SQUASH VEGETABLE SOUP may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.
Directions:  
In a large saucepan, heat oil over medium heat, cook onion unitl softened.
Stir in squash(you can use cut up raw), carrots and tumeric until vegies are evenly yellow.
Add stock(make with 3 cups water and the chicken stock mix), bay leaf and thyme.
Reduce heat to low, cover and simmer for 10 min. Puree.
Add corn, simmer for 5 min. Remove bay leaf and season with s&p.
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