Dice the onion, celery, carrot, garlic & fry in little oil until slightly brown.
Add in the peeled & cubed butternut squash & veg stock
Add water up to the level of the mix and then boil until cooked and soft.
Liquidize & pass through a sieve. If too thick add a little water
whip up cream with cinnamon until thick, serve in a bowl with a teaspoon , with a little more cinnamon for decoration
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (466g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.9mg||0 %|
|Sodium 70.5mg||2 %|
|Potassium 1506.6mg||40 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 42.7g|
|Protein 5.2g||7 %|
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: 207
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.