Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 167.1
- Total Fat: 3.3 g
- Cholesterol: 0.0 mg
- Sodium: 370.8 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 1.9 g
- Protein: 3.7 g
View full nutritional breakdown of Squash-Quinoa Soup calories by ingredient
Squash-Quinoa Soup
Submitted by: JKAPLAN86Introduction
From Better Homes and Gardens From Better Homes and GardensNumber of Servings: 6
Ingredients
-
1/3 c finely chopped onion
2 t olive oil
28 oz reduced-sodium broth
5.5 oz apricot nectar
1 lb butternut squash, peeled, halved, seeded, and cut in 1-inch cubes
3/4 c quinoa, rinsed and drained
1 t ground cumin
2 small zucchini, halved lengthwise and cut in 1-inch pieces
Directions
In saucepan cook onions in hot oil over medium heat 2-3 minutes or until tender, stirring occasionally. Add broth, apricot nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Add zucchini. Cover and cook 10 minutes more or until squash and quinoa are tender. Season to taste with salt and ground black pepper.
Makes 6 (1 1/3 c) servings
Number of Servings: 6
Recipe submitted by SparkPeople user JKAPLAN86.
Makes 6 (1 1/3 c) servings
Number of Servings: 6
Recipe submitted by SparkPeople user JKAPLAN86.
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