Roasted Butternut Squash Soup With Ginger And Fennel Seeds Recipe
Recipe By Honest Cooking
This soup has an earthy sweetness from the squash and fennel seeds that’s balanced with ginger and the heat of the chili powder. It goes well with a dollop of greek yogurt and a crusty piece of bread.
Ingredients For Roasted Butternut Squash Soup With Ginger And Fennel Seeds Recipe
1 Butternut Squash
6 cup Water or stock
1 teaspoon Fennel seeds
2 tablespoon Ghee, butter or vegetable oil + 1 teaspoon
1 Medium onion, diced
1 tablespoon Grated ginger
2 Cloves garlic, minced
1 teaspoon Cumin seeds
0.33333333333333326 teaspoon Turmeric
0.33333333333333326 teaspoon Red chili powder
1 teaspoon Brown sugar
1 tablespoon Lemon juice
As required Salt and pepper
Cilantro for garnish, chopped
Nutrition value
63
calories per serving
2 g Fat3 g Protein8 g Carbs8 g FiberOther
Current Totals
2 g Fat
3 g Protein
8 g Carbs
8 g Fiber
MacroNutrients
Carbs
8 g
Protein
3 g
Fiber
8 g
Fats
Fat
2 g
Vitamins & Minerals
Calcium
98 mg
Iron
4 mg
Vitamin A
541 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
50 mcg
Vitamin B12
0 mcg
Vitamin C
26 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
91 mg
Manganese
3 mg
Phosphorus
61 mg
Selenium
6 mcg
Zinc
1 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
