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Butternut Squash Soup with Pancetta and Tomatoes Recipe

Butternut Squash Soup with Pancetta and Tomatoes Recipe

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Butternut Squash Soup with Pancetta and Tomatoes

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Ingredients

Count

Nutrition

209

Calories

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Ingredients:

Serving

5 oz pancetta, coarsely chopped
2 medium onions, coarsely chopped
1/4 tsp dried crushed red pepper
1 2- lb butternut squash, peeled, seeded, cut into 1/2-inch dice (about 4 cups)
2 tbsp chopped fresh oregano
7 1/2 cups canned low-salt chicken broth
2 cups canned diced italian-style tomatoes with juices
3/4 cup yellow cornmeal

Directions:

Cook first 3 ingredients in heavy large saucepan over medium-low heat until onions are very soft, stirring occasionally, about 10 minutes. Add squash and oregano; cook until squash is crisp-tender, stirring occasionally, about 8 minutes. Add broth and tomatoes with juices; bring to boil. Gradually whisk in cornmeal. Reduce heat to medium and simmer until squash is tender, stirring occasionally, about 35 minutes. Season with salt and pepper and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	208.75 Kcal (874 kJ)
Calories from fat	80.73 Kcal
		% Daily Value*
Total Fat	8.97g	14%
Cholesterol	16.99mg	6%
Sodium	856.66mg	36%
Potassium	623.16mg	13%
Total Carbs	27.08g	9%
Sugars	4.63g	19%
Dietary Fiber	4.32g	17%
Protein	7.83g	16%
Vitamin C	31.1mg	52%
Vitamin A	1.1mg	38%
Iron	1.8mg	10%
Calcium	94.9mg	9%

Amount Per 100 g
Calories	48.55 Kcal (203 kJ)
Calories from fat	18.78 Kcal
		% Daily Value*
Total Fat	2.09g	14%
Cholesterol	3.95mg	6%
Sodium	199.25mg	36%
Potassium	144.94mg	13%
Total Carbs	6.3g	9%
Sugars	1.08g	19%
Dietary Fiber	1g	17%
Protein	1.82g	16%
Vitamin C	7.2mg	52%
Vitamin A	0.3mg	38%
Iron	0.4mg	10%
Calcium	22.1mg	9%

* 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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