Azteca Squash Soup
170 mins (prep 30, cooking 140)
15 ingredients
8 servings
From Bon Appetit Magazine, December 2008. A satisfying vegetarian soup from Rancho La Puerta in Tecate, Mexico.

Categories:  black-beans , peppers , beans , taste~mood , spicy , <-4-hours , vegetarian , soups-&-stews , squash , vegetable , time-to-make ,
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Serving Size (294.47 g)
Servings 8
Amount per Serving
Calories 73.71 Calories from Fat 18.27
% Daily Value *
Total Fat 2.03g 24.94%
Saturated Fat 0.28g 11.27%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 709.75mg 236.58%
Total Carbohydrate 14.23g 37.95%
Dietary Fiber 2.34 g 74.81%
Sugars 4.62 g %
Protein 1.19g 19.06%
Vitamin A 10342.29IU% Vitamin C 55.86mg%
Calcium 44.27mg% Iron 0.75mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped onions, chopped celery, ground cumin, canned black beans, frozen corn kernels, chopped fresh cilantro, fresh cilantro, chopped fresh thyme, minced serrano chili, coarse sea salt