Roasted Butternut Squash Soup With Ginger And Fennel Seeds Recipe

Name: Roasted Butternut Squash Soup With Ginger And Fennel Seeds Recipe
Yield: 2
Cuisine: Greek

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.

4.3

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Roasted Butternut Squash Soup With Ginger And Fennel Seeds

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Ingredients for Roasted Butternut Squash Soup With Ginger And Fennel Seeds Recipe

1/2 Butternut Squash
3 cup Water or stock
1/2 teaspoon Fennel seeds
1 tablespoon Ghee, butter or vegetable oil + 1 teaspoon
1/2 Medium onion, diced
1/2 tablespoon Grated ginger
1 Cloves garlic, minced
1/2 teaspoon Cumin seeds
0.17 teaspoon Turmeric
0.17 teaspoon Red chili powder
1/2 teaspoon Brown sugar
1/2 tablespoon Lemon juice
As required Salt and pepper
As required Cilantro for garnish, chopped

Nutrition
value

calories per serving

2 g Fat3 g Protein8 g Carbs8 g FiberOther

Current Totals

Fat
2g
Protein
3g
Carbs
8g
Fiber
8g

MacroNutrients

Carbs
8g
Protein
3g
Fiber
8g

Fats

Fat
2g

Vitamins & Minerals

Calcium
98mg
Iron
4mg
Vitamin A
541mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
50mcg
Vitamin B12
< 1mcg
Vitamin C
26mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
91mg
Manganese
3mg
Phosphorus
61mg
Selenium
6mcg
Zinc
1mg

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 Honest Cooking