• prep: 20 min
  • cook: 40 min
  • total: 1 hr
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  • servings:
  • Ingredients

    • 1 butternut squash, peeled, seeded and chopped
    • 2 Tablespoons coconut oil
    • 1 yellow onion, chopped
    • 4 garlic cloves, minced
    • ½ teaspoon sea salt
    • ½ teaspoon dried sage
    • Dash of black pepper
    • 16 ounces chicken broth
    • Juice from one orange
    • ? cup coconut milk to garnish

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 456 % Daily Value *
    • Total Fat: 16 g 24.05%
    • Saturated Fat: 10 g 48.71%
    • Trans Fat: 0 g %
    • Cholesterol: 70 mg 23.17%
    • Sodium: 270 mg 11.25%
    • Calcium: 156 mg 15.6%
    • Potassium: 972 mg 27.78%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 20.67%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 52 g %
    • Dietary Fiber: 9 g 36.55%
    • Sugar: 19 g
    • Protein: 31 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 7.35%
    • Vitamin C 60.06%
    • Vitamin D 0.95%
    • * 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 - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables8
    • Exchange - Lean Meat3
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total3 oz-eq

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