Roasted Butternut Squash Soup
Nutrition Facts
Serving Size:
1 cup (245 g )
Amounts Per Serving
Calories 90
Calories from Fat 25
% Daily Value* |
Total Fat 3g |
5% |
Saturated Fat 0.5g |
% |
Trans Fat 0g |
|
Cholesterol 0mg |
0% |
Sodium 550mg |
23% |
Potassium 410mg |
12% |
Total Carbohydrate 15g |
5% |
Dietary Fiber 3g |
12% |
Sugars 5g |
|
Protein 2g |
|
|
Vitamin A 300% |
• |
Vitamin C 50% |
Calcium 8% |
• |
Iron 6 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on 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 Carbohydrate |
|
300mg |
375mg |
Dietary Fiber |
|
25g |
30g |
|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Yield: 4 Servings
Serving Size: 1 cup
Ingredients
Amount |
Ingredients |
3 cups
|
Butternut Squash, Cubed |
1 1/2 cups
|
Chopped Carrots |
1 cup
|
Chopped Onion |
1 cup
|
Chopped Kale |
1 Tbsp.
|
Fresh Chopped Sage |
1 Tbsp.
|
Oil |
1 Tbsp.
|
Custom Culinary® Master's Touch® Chicken Base |
2 1/2 cups
|
Water |
1/8 tsp.
|
Black Pepper, Ground |
1/8 tsp.
|
Salt |
Recommended Product:
0117 Master's Touch® Chicken Base
Directions
- Place squash, carrots, onions, kale and sage into a large oven pan. Toss vegetables with salt, pepper, and 2 tsp. oil.
- Roast vegetables at 400°F for 45 minutes or until tender.
- Blend roasted vegetables in food processor until smooth.
- Dissolve Master's Touch® Chicken Base into water and slowly add it into the food processor.
- In a separate pan, roast squash seeds with salt and pepper and 1 tsp. oil.
- On the stove, heat the soup for 15 minutes.
- Top soup with squash seeds and serve.
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