Butternut Vegetable Soup Recipe

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Ingredients:

Serving

Directions:

Chop all vegetables into small bite size pieces placing them into large 4 quart pot.
Add butternut squash soup and water.
Add salt to taste.
Add cooked turkey if desired.
Cover and simmer on low heat 40 minutes, stirring occasionally.
Ladle into soup bowls and garnish with 1/4 c walnuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	522.55 Kcal (2188 kJ)
Calories from fat	135.6 Kcal
		% Daily Value*
Total Fat	15.07g	23%
Cholesterol	16.56mg	6%
Sodium	568.12mg	24%
Potassium	1138.95mg	24%
Total Carbs	54.71g	18%
Sugars	8.81g	35%
Dietary Fiber	9.21g	37%
Protein	18.05g	36%
Vitamin C	22.4mg	37%
Vitamin A	1.6mg	54%
Iron	3.1mg	17%
Calcium	131.4mg	13%

Amount Per 100 g
Calories	77.33 Kcal (324 kJ)
Calories from fat	20.07 Kcal
		% Daily Value*
Total Fat	2.23g	23%
Cholesterol	2.45mg	6%
Sodium	84.08mg	24%
Potassium	168.55mg	24%
Total Carbs	8.1g	18%
Sugars	1.3g	35%
Dietary Fiber	1.36g	37%
Protein	2.67g	36%
Vitamin C	3.3mg	37%
Vitamin A	0.2mg	54%
Iron	0.5mg	17%
Calcium	19.4mg	13%

* 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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