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Ingredients
- Butternut Squash Soup
- 1 medium butternut squash, peeled, deseeded and coarsely chopped (about 4 cups)
- 1 medium sweet onion, roughly chopped
- 2 medium carrots, peeled and roughly chopped
- 2 ribs celery, chopped
- 2 garlic cloves, smashed
- 2 stems rosemary
- 3 sprigs thyme
- 16 sage leaves
- 1/2 t red chili flakes
- 3 T olive oil
- 2 t salt
- 1 t fresh ground pepper
- 2 C chicken stock
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1065g | |
| Calories 377 | |
| Calories from Fat 148 | 39% |
| Total Fat 16.79g | 21% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 6372mg | 266% |
| Potassium 1183mg | 34% |
| Total Carbs 50.39g | 13% |
| Dietary Fiber 13.9g | 46% |
| Sugars 20.94g | 14% |
| Protein 10.69g | 17% |
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