Ingredients For Roasted Butternut Squash Chowder Recipe
2 pound Butternut squash
1 tablespoon Extra virgin olive oil
Salt and freshly ground pepper
1 tablespoon Butter
1 tablespoon Olive oil
1 cup Onion, diced
1.5 cup Potatoes, diced, red skinned or yukon gold, peeled or unpeeled, as you like
2 Ribs celery, diced
1.5 cup Carrots, diced
4 cup Chicken broth, or vegetable broth
0.25 teaspoon Dried thyme
Optional:just a splash of cream at the end of cooking, nice but not necessary
As required Salt and pepper, to taste
2 tablespoon Flat leaf parsley, chopped
3 Strips bacon, diced
3 Slices bread, cut into cubes
pinch Pinch dried thyme
Nutrition value
296
calories per serving
11 g Fat24 g Protein20 g Carbs5 g FiberOther
Current Totals
11 g Fat
24 g Protein
20 g Carbs
5 g Fiber
MacroNutrients
Carbs
20 g
Protein
24 g
Fiber
5 g
Fats
Fat
11 g
Vitamins & Minerals
Calcium
84 mg
Iron
2 mg
Vitamin A
1525 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
6 mg
Vitamin B6
0 mg
Vitamin B9
54 mcg
Vitamin B12
0 mcg
Vitamin C
32 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
60 mg
Manganese
0 mg
Phosphorus
185 mg
Selenium
23 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