Try this Butternut Squash Soup recipe, or contribute your own.
Suggest a better descriptionIn a large soup pot, saute the onions and garlic until browned, about 10 minutes. Scoop the cooked butternut squash out of the skin and into a blender. Combine the cooked onions & garlic and all remaining ingredients into the blender. Blend until smooth; pause a few times to carefully let steam escape. Transfer back into the pot and heat through. Garnish with ground black pepper and roasted pumpkin seeds.
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Serving Size: 1 Serving (1050g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 178 | ||
Calories from Fat: 65 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 2219.7mg | 77 % | |
Potassium 227.2mg | 6 % | |
Total Carbohydrate 28.1g | 8 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 25.8g | ||
Protein 2.3g | 3 % | |
Powered by: USDA Nutrition Database 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: 178
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