Butternut Squash &Parsnip Soup Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

1 bay leaf
1 whole butternut squash(peeled and diced )
2 whole carrots, diced
6 cup chicken stock
1 onion(peeled, diced )
3 whole parsnips, diced
pepper
1 sprig thyme
2 tbsp vinegar

Directions:

Warm 21/2 c. chicken stock. Add squash, parsnips, onion. Cook veggie until sligjtly tender (5 min.) Add remaining ingred., cook 30 min., remove bay leaf and thyme. Puree mixture.
Add cinnamon, allspice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	85.16 Kcal (357 kJ)
Calories from fat	16.21 Kcal
		% Daily Value*
Total Fat	1.8g	3%
Cholesterol	5.4mg	2%
Sodium	269.25mg	11%
Potassium	319.65mg	7%
Total Carbs	12.08g	4%
Sugars	5.26g	21%
Dietary Fiber	1.09g	4%
Protein	5.87g	12%
Vitamin C	5.6mg	9%
Vitamin A	0.3mg	11%
Iron	0.2mg	1%
Calcium	22.4mg	2%

Amount Per 100 g
Calories	36.99 Kcal (155 kJ)
Calories from fat	7.04 Kcal
		% Daily Value*
Total Fat	0.78g	3%
Cholesterol	2.35mg	2%
Sodium	116.94mg	11%
Potassium	138.83mg	7%
Total Carbs	5.25g	4%
Sugars	2.29g	21%
Dietary Fiber	0.47g	4%
Protein	2.55g	12%
Vitamin C	2.4mg	9%
Vitamin A	0.1mg	11%
Iron	0.1mg	1%
Calcium	9.7mg	2%

* 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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