Roasted Pecan Butternut Squash Soup Recipe
Recipe By The Roasted Root
4.5
18 Rating -
Rate
Vegdiet
1hr 20minstotal
20minsPrep
1hr Cook
1hr 20m.total
20m.Prep
1hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Pecan Butternut Squash Soup Recipe
- 1/4 cup Small butternut squash roasted, about 2
- 1/4 cup Raw Pecan Halves
- 1/4 tablespoon Coconut oil
- 0.13 Small leek chopped
- 0.17 cup Full fat canned coconut milk
- 0.33 cup Vegetable Broth
- 0.06 teaspoon Sea salt
Nutrition
value
value
356
calories per serving
17 g Fat15 g Protein33 g Carbs6 g FiberOther
Current Totals
- Fat17g
- Protein15g
- Carbs33g
- Fiber6g
MacroNutrients
- Carbs33g
- Protein15g
- Fiber6g
Fats
- Fat17g
Vitamins & Minerals
- Calcium25mg
- Iron2mg
- Vitamin A167mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B917mcg
- Vitamin B12< 1mcg
- Vitamin C< 1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium51mg
- Manganese< 1mg
- Phosphorus182mg
- Selenium21mcg
- Zinc1mg
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 The Roasted Root