Ingredients For Butternut Squash Lentil Soup Recipe
3 Garlic Cloves
3 Carrots
3 Large leeks or 1 large yellow onion
1 Medium Butternut Squash
1 bunch Tuscan kale or swiss chard
2 tablespoon Olive oil
1 teaspoon Kosher salt
8 cup Vegetable Stock
1.5 cup Brown or green lentils
1 teaspoon Dried Thyme
1 teaspoon Dried oregano
Fresh Ground Pepper
Nutrition value
362
calories per serving
8 g Fat19 g Protein51 g Carbs18 g FiberOther
Current Totals
8 g Fat
19 g Protein
51 g Carbs
18 g Fiber
MacroNutrients
Carbs
51 g
Protein
19 g
Fiber
18 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
197 mg
Iron
10 mg
Vitamin A
1834 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
146 mcg
Vitamin B12
0 mcg
Vitamin C
28 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
155 mg
Manganese
3 mg
Phosphorus
264 mg
Selenium
43 mcg
Zinc
3 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