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Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 Vidalia or other sweet onion, diced
- 2 teaspoons grated fresh ginger root
- 1 (32-fluid ounce) carton low-sodium vegetable broth
- 1 3/4 teaspoons sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 6 cups butternut squash cubes (2 pounds; about 1 1/2-inch pieces)
- 1 1/2 tablespoons unsalted butter, melted, or extra-virgin olive oil
- 12 fluid ounces fat-free evaporated milk*
View Full Recipe at Jackie Newgent
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1407g | |
| Calories 1151 | |
| Calories from Fat 491 | 43% |
| Total Fat 55.84g | 70% |
| Saturated Fat 29.69g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 4524mg | 189% |
| Potassium 3995mg | 114% |
| Total Carbs 142.78g | 38% |
| Dietary Fiber 17.0g | 57% |
| Sugars 67.51g | 45% |
| Protein 35.39g | 57% |
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