Butternut Squash Soup With Red Chile & Mint Recipe
Recipe By Rachael Ray
4.7
24 Rating -
Rate
Non Vegdiet
1hr 10minstotal
10minsPrep
1hr Cook
1hr 10m.total
10m.Prep
1hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Butternut Squash Soup With Red Chile & Mint Recipe
- 1/4 Butternut Squash
- 1/2 tablespoon Evoo
- 1/4 Onion, Finely Chopped
- 1/4 tablespoon Thinly sliced fresh basil, plus more for garnish
- 1/4 teaspoon Crumbled dried mint
- 1/4 stick Cinnamon
- 1/2-3/4 teaspoon Ground red chile or ancho chile, plus more for garnish
- As required Coarse salt
- 1 cup Vegetable stock, chicken stock or water
- As required Sliced fresh mint leaves, for garnish
Nutrition
value
value
194
calories per serving
9 g Fat5 g Protein28 g Carbs17 g FiberOther
Current Totals
- Fat9g
- Protein5g
- Carbs28g
- Fiber17g
MacroNutrients
- Carbs28g
- Protein5g
- Fiber17g
Fats
- Fat9g
Vitamins & Minerals
- Calcium305mg
- Iron4mg
- Vitamin A274mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B933mcg
- Vitamin B120mcg
- Vitamin C12mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium50mg
- Manganese5mg
- Phosphorus71mg
- Selenium6mcg
- Zinc< 1mg
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
Recipe By Rachael Ray