Directions:
- 1. Slice butternut squash in half and cook at 375 for about 30 minutes
- 2. While butternut squash is cooking, carmelize onion in pan with a minimal amount of cooking spray
- 3. when sqush is soft, scoop out in chucks and place in large pot with carrots and onion, 3 cups stock, some nutmeg, 2 diced cloves of garlic and 2 tsps of black pepper
- 4. Bring to boil and then let simmer until soft (30 mins)
- 5. Puree in food processor and then mix in 1 cup of plain yogurt. (Add more to taste).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 561.55 Kcal (2351 kJ) | ||
| Calories from fat | 72.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.05g | 12% | |
|---|---|---|---|
| Cholesterol | 15.13mg | 5% | |
| Sodium | 2890.44mg | 120% | |
| Potassium | 3187.06mg | 68% | |
| Total Carbs | 113.19g | 38% | |
| Sugars | 40.95g | 164% | |
| Dietary Fiber | 18.77g | 75% | |
| Protein | 22.91g | 46% | |
| Vitamin C | 135.3mg | 225% | |
| Vitamin A | 6.8mg | 227% | |
| Iron | 6.6mg | 36% | |
| Calcium | 895.5mg | 90% | |
| Amount Per 100 g | |||
| Calories | 32.31 Kcal (135 kJ) | ||
| Calories from fat | 4.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.46g | 12% | |
|---|---|---|---|
| Cholesterol | 0.87mg | 5% | |
| Sodium | 166.28mg | 120% | |
| Potassium | 183.35mg | 68% | |
| Total Carbs | 6.51g | 38% | |
| Sugars | 2.36g | 164% | |
| Dietary Fiber | 1.08g | 75% | |
| Protein | 1.32g | 46% | |
| Vitamin C | 7.8mg | 225% | |
| Vitamin A | 0.4mg | 227% | |
| Iron | 0.4mg | 36% | |
| Calcium | 51.5mg | 90% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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