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Butternut Squash and Bean Soup With Toasted Pumpkin Seeds Recipe

Butternut Squash and Bean Soup With Toasted Pumpkin Seeds Recipe

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Butternut Squash and Bean Soup With Toasted Pumpkin Seeds

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Ingredients:

Serving

Directions:

Cook bacon in a large pot or Dutch oven, remove and set aside on paper towl for topping. Add onion, celery & garlic to pot, cook 3 mins or until soft. Add squash, cook 3 minutes Add wine, cook till liquid evaporates. Stir in cumin, cayenne and cinnamon. Add broth, bring to boil, reduce heat and simmer 5 mins until squash is tender. Drain and rinse beans. Stir in cream, salt & pepper and beans. Bring to boil, remove from heat, ladle into bowls and top with crumbled bacon and pumpkin seeds.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	357.78 Kcal (1498 kJ)
Calories from fat	125.91 Kcal
		% Daily Value*
Total Fat	13.99g	22%
Cholesterol	38.77mg	13%
Sodium	1100.11mg	46%
Potassium	1163.35mg	25%
Total Carbs	41.37g	14%
Sugars	10.02g	40%
Dietary Fiber	6.99g	28%
Protein	17.54g	35%
Vitamin C	34.4mg	57%
Vitamin A	1.4mg	47%
Iron	2.6mg	15%
Calcium	142.3mg	14%

Amount Per 100 g
Calories	70.15 Kcal (294 kJ)
Calories from fat	24.69 Kcal
		% Daily Value*
Total Fat	2.74g	22%
Cholesterol	7.6mg	13%
Sodium	215.71mg	46%
Potassium	228.11mg	25%
Total Carbs	8.11g	14%
Sugars	1.96g	40%
Dietary Fiber	1.37g	28%
Protein	3.44g	35%
Vitamin C	6.8mg	57%
Vitamin A	0.3mg	47%
Iron	0.5mg	15%
Calcium	27.9mg	14%

* 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.

Tastes

salty
savory
bitter
sweet

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