• prep: 20 min
  • cook: 50 min
  • total: 1 hr 10 min
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  • servings:
  • Ingredients

    • 1 large onion, diced
    • 3 cloves garlic, diced
    • 5 carrots, peeled and sliced
    • 1.25 lbs butternut squash, peeled and sliced into cubes
    • 2 celery stalks, diced
    • 2 cans (14 oz each) whole peeled tomatoes
    • 5 cups bone broth
    • ½ cup fresh cilantro leaves
    • ½ cup fresh basil leaves
    • salt and black pepper, to taste
    • 3 tbs butter
    • splash of cream

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 113 % Daily Value *
    • Total Fat: 5 g 7.85%
    • Saturated Fat: 3 g 14.49%
    • Trans Fat: 0 g %
    • Cholesterol: 16 mg 5.17%
    • Sodium: 718 mg 29.9%
    • Calcium: 74 mg 7.44%
    • Potassium: 487 mg 13.91%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.89%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 16 g %
    • Dietary Fiber: 4 g 15.26%
    • Sugar: 6 g
    • Protein: 2 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 400.2%
    • Vitamin C 30.91%
    • 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 - Starch0
    • Exchange - Vegetables2
    • 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

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