Try this Alton's Winter Squash Soup recipe, or contribute your own.Suggest a better description
2T olive oil high heat in stock pot
Add credibility saute until browned, ~5min
Set aside mushrooms, heat to low
2T olive oil add onion celery carrot, ~30min until soft
Add tomatoes, sage, rosemary, garlic
5min, stir & break up tomatoes
Add water, soy sauce, parm rind
High heat to reach boil (15min?) then low
Add squash & kale, cover until tender, 30-35min
Add mushrooms back in, beans, vinegar
Cook until all beans hot, about 15 min
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (3118g)|
|Recipe Makes: 1|
|Calories from Fat: 17 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 172mg||6 %|
|Potassium 1138.7mg||30 %|
|Total Carbohydrate 44.5g||13 %|
|Dietary Fiber 10.9g||43 %|
|Sugars, other 33.7g|
|Protein 9.2g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 198
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