Ingredients For Roasted Butternut Squash Soup Recipe
2 pound Whole butternut squash
Extra virgin olive oil
Kosher salt
Freshly grond black pepper
2 tablespoon Unsalted butter
1 tablespoon Extra virgin olive oil
1 part Large leek, white and light green only diced
2 Cloves garlic chopped
2 teaspoon Finely chopped fresh sage leaves
1 quart Low sodium chicken broth
Fried sage leaves
Creme fraiche drizzle below
Roasted pumpkin seeds
Nutrition value
192
calories per serving
8 g Fat< 1 g Protein23 g Carbs3 g FiberOther
Current Totals
8 g Fat
< 1 g Protein
23 g Carbs
3 g Fiber
MacroNutrients
Carbs
23 g
Protein
1 g
Fiber
3 g
Fats
Fat
8 g
Vitamins & Minerals
Calcium
89 mg
Iron
1 mg
Vitamin A
11 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
10 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
23 mg
Manganese
1 mg
Phosphorus
10 mg
Selenium
1 mcg
Zinc
0 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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