Nutrition
My Cookbooks
E-COOKBOOKS
Butternut Squash Soup
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Print
SaveIngredients
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup onion, chopped
- 1 potato, cubed
- 1 celery stalk, chopped
- 1 carrot, sliced
- Salt, to taste
- Pepper, to taste
- 2 pounds of butternut squash, peeled, seeded, and cubed
- 6 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 2 sprigs thyme
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 204 % Daily Value *
- Total Fat: 8 g 12.16%
- Saturated Fat: 3 g 16.48%
- Trans Fat: 0 g %
- Cholesterol: 8 mg 2.54%
- Sodium: 947 mg 39.47%
- Calcium: 321 mg 32.1%
- Potassium: 849 mg 24.26%
- Magnesium: 0 mg 0%
- Iron: 5 mg 29.35%
- Zinc: 0 mg 0%
- Total Carbohydrate: 44 g %
- Dietary Fiber: 16 g 62.54%
- Sugar: 8 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 245.5%
- Vitamin C 42.76%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch3
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
