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Yellow Squash and Carrot Soup topped with Red Quinoa
GLUTEN FREE A-Z BLOG11Ingredients
40Minutes
670Calories
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Ingredients
US|METRIC
4 SERVINGS
- 6 cups yellow squash (sliced summer)
- 5 organic carrots (sliced)
- 1 onion (medium, sliced in half moons)
- 2 ribs (celery, diced)
- olive oil (for sautéing, 2 teaspoons)
- salt
- pepper
- 4 cups summer squash (medley)
- 4 cups vegetable broth
- 1 cup coconut milk (for cold soup, optional)
- soup (Optional: for hot, top each bowl with cooked red quinoa)
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NutritionView More
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670Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories670Calories from Fat390 |
| % DAILY VALUE |
| Total Fat43g66% |
| Saturated Fat22g110% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium1280mg53% |
| Potassium2120mg61% |
| Protein41g |
| Calories from Fat390 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber9g36% |
| Sugars17g |
| Vitamin A280% |
| Vitamin C140% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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