Squash Soup With Turkey and Shrimp

170 mins (prep 20, cooking 150)
16 ingredients
6 servings
After experimenting with gluten-free recipes, I discovered brown rice and almond milk works well for substitution of cream soups. This soup is southern comfort to the fullest, hope you enjoy it.

Categories:  <-4-hours , soups-&-stews , brunch , squash , vegetable , diabetic , time-to-make ,
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Serving Size (132.35 g)
Servings 6
Amount per Serving
Calories 93.45 Calories from Fat 72.54
% Daily Value *
Total Fat 8.06g 74.41%
Saturated Fat 1.68g 50.42%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 486.62mg 121.66%
Total Carbohydrate 5.42g 10.84%
Dietary Fiber 1.23 g 29.59%
Sugars 2.93 g %
Protein 0.83g 9.94%
Vitamin A 503.42IU% Vitamin C 33.62mg%
Calcium 19.85mg% Iron 0.32mg%
*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 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
summer squash, smoked turkey sausage, frozen shrimp, chopped fresh italian parsley, blackening seasoning, brown rice flour, unsweetened almond milk


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