Directions:
- Saute onion and ginger in a littl oil in large pot until onion is tender. Add butternut squash,pears,chicken broth and salt and pepper to taste.
- Bring to boil;cover,reduce heat and simmer 15 mins until squash is tender. Cool slightly,then puree till smooth. Garnish with sour cream and toasted pumpkin seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 45.22 Kcal (189 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 431.84mg | 18% | |
| Potassium | 230.41mg | 5% | |
| Total Carbs | 10.15g | 3% | |
| Sugars | 5.37g | 21% | |
| Dietary Fiber | 1.98g | 8% | |
| Protein | 0.33g | 1% | |
| Vitamin C | 14.7mg | 24% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 23.31 Kcal (98 kJ) | ||
| Calories from fat | 0.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 222.6mg | 18% | |
| Potassium | 118.77mg | 5% | |
| Total Carbs | 5.23g | 3% | |
| Sugars | 2.77g | 21% | |
| Dietary Fiber | 1.02g | 8% | |
| Protein | 0.17g | 1% | |
| Vitamin C | 7.6mg | 24% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.7mg | 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.
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