Butternut Squash And Kale Soup Recipe

Recipe By Diabetes Food Hub

If you don't have an immersion blender to make this soup, you can use a regular blender to blend the vegetables and the liquid together. You can also use vegetable broth instead of chicken broth for a vegan dish. Find this recipe and more in the diabetes superfoods cookbook and meal planner. To order directly from the american diabetes association, click here.

3.7
25 Rating - Rate
Non Vegdiet
55minstotal
20minsPrep
35minsCook

ingredients serves

Ingredients For Butternut Squash And Kale Soup Recipe

Nutrition
value
247
calories per serving
13 g Fat28 g Protein4 g Carbs6 g FiberOther

Current Totals

  • 13 g Fat
  • 28 g Protein
  • 4 g Carbs
  • 6 g Fiber

MacroNutrients

  • Carbs
    4 g
  • Protein
    28 g
  • Fiber
    6 g

Fats

  • Fat
    13 g

Vitamins & Minerals

  • Calcium
    82 mg
  • Iron
    5 mg
  • Vitamin A
    1128 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    5 mg
  • Vitamin B6
    170 mg
  • Vitamin B9
    1373 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    73 mg
  • Vitamin E
    1 mg
  • Copper
    0 mcg
  • Magnesium
    110 mg
  • Manganese
    0 mg
  • Phosphorus
    304 mg
  • Selenium
    51 mcg
  • Zinc
    2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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