Ingredients For Roasted Butternut Squash and Pumpkin Soup Recipe
3 cup Peeled and cubed butternut squash
3 cup Peeled and cubed sugar pumpkin
Kosher salt and white pepper
2 teaspoon Extra virgin olive oil
0.5 A yellow onion, diced
2 Small cloves of garlic, minced
3.5 cup Low sodium vegetable or chicken broth
0.25 teaspoon Nutmeg, freshly grated if possible
0.25 teaspoon Ground coriander
As required Kosher salt and white pepper to taste
0.25 cup Pepitas
0.1200000000000001 teaspoon Oil
0.1200000000000001 teaspoon Chili powder
0.1200000000000001 teaspoon Ground cumin
0.25 teaspoon Kosher salt
Nutrition value
289
calories per serving
9 g Fat31 g Protein15 g Carbs5 g FiberOther
Current Totals
9 g Fat
31 g Protein
15 g Carbs
5 g Fiber
MacroNutrients
Carbs
15 g
Protein
31 g
Fiber
5 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
73 mg
Iron
1 mg
Vitamin A
383 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
54 mcg
Vitamin B12
0 mcg
Vitamin C
17 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
58 mg
Manganese
1 mg
Phosphorus
213 mg
Selenium
27 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
