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
55m.total
20m.Prep
35m.Cook
Butternut Squash And Kale Soup
plan
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ingredients serve

Ingredients for Butternut Squash And Kale Soup Recipe

  • 1/4 Nonstick cooking spray
  • 0.13 Small onion
  • 1/4 Garlic clove
  • 1/4 Red bell pepper
  • 1/4 tablespoon Thai red curry paste
  • 1/4 pound Salmon
  • 1/4 Egg
  • 0.06 cup Fresh cilantro
  • 1.50 Iceberg or bibb lettuce leaves
  • 1/2 Green onion
Nutrition
value
247
calories per serving
13 g Fat28 g Protein4 g Carbs6 g FiberOther

Current Totals

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

MacroNutrients

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

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    82mg
  • Iron
    5mg
  • Vitamin A
    1128mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    170mg
  • Vitamin B9
    1373mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    73mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    110mg
  • Manganese
    < 1mg
  • Phosphorus
    304mg
  • Selenium
    51mcg
  • Zinc
    2mg
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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Recipe By Diabetes Food Hub