Yellow Squash and Split Pea Soup with Shrimp

MYRECIPES
14Ingredients
80Minutes
120Calories

Ingredients

US|METRIC
  • 4 cups yellow summer squash (diced, 1/4 in., about 1 lb.)
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter
  • 1 onion (about 8 oz., peeled and diced)
  • 5 cups fat skimmed chicken broth
  • 1/2 cup dry white wine
  • 6 ounces rock shrimp (peeled, deveined, thawed if frozen, rinsed)
  • 1 stalk lemon grass (fresh, 10 to 12 in. long)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric (ground dried)
  • 1 cup yellow split peas (dried)
  • 1/2 cup whipping cream
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    120Calories
    Sodium7% DV160mg
    Fat11% DV7g
    Protein12% DV6g
    Carbs2% DV6g
    Fiber4% DV<1g
    Calories120Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol60mg20%
    Sodium160mg7%
    Potassium200mg6%
    Protein6g12%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate6g2%
    Dietary Fiber<1g4%
    Sugars2g4%
    Vitamin A6%
    Vitamin C20%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop