Ingredients for Roasted Butternut Squash Soup Recipe
1/2 pound Butternut squash
0.13 Medium yellow onion coarsely chopped
0.13 tablespoon Unsalted butter or olive oil
0.13 tablespoon Honey
3/4 Sage leaves
As required Salt and freshly ground black pepper
1/2 cup Homemade chicken stock or canned chicken broth or vegetable stock
0.13 cup Heavy cream or creme fraiche
As required Pumpkin seeds, raw or toasted
Nutrition value
278
calories per serving
15 g Fat14 g Protein18 g Carbs< 1 g FiberOther
Current Totals
Fat
15g
Protein
14g
Carbs
18g
Fiber
< 1g
MacroNutrients
Carbs
18g
Protein
14g
Fiber
< 1g
Fats
Fat
15g
Vitamins & Minerals
Calcium
57mg
Iron
3mg
Vitamin A
130mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
5mg
Vitamin B6
< 1mg
Vitamin B9
18mcg
Vitamin B12
0mcg
Vitamin C
5mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
32mg
Manganese
< 1mg
Phosphorus
157mg
Selenium
16mcg
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