Roasted Butternut Squash and Pumpkin Soup Recipe
Recipe By Recipe Runner
Pumpkin pie overnight oats are the perfect way to enjoy the flavors of your favorite fall pie for breakfast.
4
13 Rating -
Rate
Non Vegdiet
1hr 15minstotal
20minsPrep
1hr 15m.total
20m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Butternut Squash and Pumpkin Soup Recipe
- 3/4 cup Peeled and cubed butternut squash
- 3/4 cup Peeled and cubed sugar pumpkin
- As required Kosher salt and white pepper
- 1/2 teaspoon Extra virgin olive oil
- 0.13 A yellow onion, diced
- 1/2 Small cloves of garlic, minced
- 0.88 cup Low sodium vegetable or chicken broth
- 0.06 teaspoon Nutmeg, freshly grated if possible
- 0.06-0.13 teaspoon Ground coriander
- As required Kosher salt and white pepper to taste
- 0.06 cup Pepitas
- 0.03 teaspoon Oil
- 0.03 teaspoon Chili powder
- 0.03 teaspoon Ground cumin
- 0.06 teaspoon Kosher salt
Nutrition
value
value
289
calories per serving
9 g Fat31 g Protein15 g Carbs5 g FiberOther
Current Totals
- Fat9g
- Protein31g
- Carbs15g
- Fiber5g
MacroNutrients
- Carbs15g
- Protein31g
- Fiber5g
Fats
- Fat9g
Vitamins & Minerals
- Calcium73mg
- Iron1mg
- Vitamin A383mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B954mcg
- Vitamin B120mcg
- Vitamin C17mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium58mg
- Manganese1mg
- Phosphorus213mg
- Selenium27mcg
- Zinc2mg
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
Recipe By Recipe Runner