Ingredients for Butternut Squash Lentil Soup Recipe
3/4 Garlic Cloves
3/4 Carrots
3/4 Large leeks or 1 large yellow onion
1/4 Medium Butternut Squash
1/4 bunch Tuscan kale or swiss chard
1/2 tablespoon Olive oil
1/4 teaspoon Kosher salt
2 cup Vegetable Stock
0.38 cup Brown or green lentils
1/4 teaspoon Dried Thyme
1/4 teaspoon Dried oregano
As required Fresh Ground Pepper
Nutrition value
362
calories per serving
8 g Fat19 g Protein51 g Carbs18 g FiberOther
Current Totals
Fat
8g
Protein
19g
Carbs
51g
Fiber
18g
MacroNutrients
Carbs
51g
Protein
19g
Fiber
18g
Fats
Fat
8g
Vitamins & Minerals
Calcium
197mg
Iron
10mg
Vitamin A
1834mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
2mg
Vitamin B6
< 1mg
Vitamin B9
146mcg
Vitamin B12
0mcg
Vitamin C
28mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
155mg
Manganese
3mg
Phosphorus
264mg
Selenium
43mcg
Zinc
3mg
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