Ingredients For Butternut Squash Carrot and Orange Soup Recipe
2.5 pound 1 butternut squash, about
1 pound Carrots, about 8 10
1 tablespoon Olive oil
1 Yellow onion, diced
4 cup Vegetable broth
0.5 cup Coconut milk
2 tablespoon Freshly squeezed orange juice, about 1/2 orange
0.5 Zest from orange
0.5 teaspoon Salt
0.1200000000000001 teaspoon Pepper
Nutrition value
335
calories per serving
14 g Fat24 g Protein22 g Carbs6 g FiberOther
Current Totals
14 g Fat
24 g Protein
22 g Carbs
6 g Fiber
MacroNutrients
Carbs
22 g
Protein
24 g
Fiber
6 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
67 mg
Iron
1 mg
Vitamin A
2231 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
42 mcg
Vitamin B12
0 mcg
Vitamin C
15 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
53 mg
Manganese
0 mg
Phosphorus
167 mg
Selenium
21 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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