Roasted Pecan Butternut Squash Soup Recipe

Recipe By The Roasted Root

4.5
18 Rating -
Rate
Vegdiet
1hr 20minstotal
20minsPrep
1hr Cook
1hr 20m.total
20m.Prep
1hr Cook
Roasted Pecan Butternut Squash Soup
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ingredients serve

Ingredients for Roasted Pecan Butternut Squash Soup Recipe

  • 1/4 cup Small butternut squash roasted, about 2
  • 1/4 cup Raw Pecan Halves
  • 1/4 tablespoon Coconut oil
  • 0.13 Small leek chopped
  • 0.17 cup Full fat canned coconut milk
  • 0.33 cup Vegetable Broth
  • 0.06 teaspoon Sea salt
Nutrition
value
356
calories per serving
17 g Fat15 g Protein33 g Carbs6 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    15g
  • Carbs
    33g
  • Fiber
    6g

MacroNutrients

  • Carbs
    33g
  • Protein
    15g
  • Fiber
    6g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    25mg
  • Iron
    2mg
  • Vitamin A
    167mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    < 1mg
  • Phosphorus
    182mg
  • Selenium
    21mcg
  • 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
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Recipe By The Roasted Root