4 Serves
45 Mins
Heat the olive oil in a large, heavy stockpot over medium-high heat.
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NigerianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
223 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
181 mg / 1,250 mgPotassium
1253 mg / 4,700 mgSodium
971 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
5 g / 28 gSugar
13 g / 50 gSaturated Fat
2 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Add the chopped onion to the pot and sauté until softened, about 3 minutes.
Stir in the cubed yellow squash, garlic, spice blend, bay leaf, and kosher salt, cooking for another 2 minutes to release the aromatics.
Pour in the stock, bring the mixture to a boil, then reduce the heat to low, cover partially, and simmer for 20 minutes until the squash is tender.
Remove the pot from the heat and discard the bay leaf. Stir in the sour cream or Greek yogurt.
Use an immersion blender to puree the soup until smooth, then taste and adjust seasoning with additional salt if needed.
21
g36
g17
g
