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Butternut Squash Soup With Apple
CENTER OF NUTRITION STUDIES14Ingredients
40Minutes
60Calories
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Description
I gave this warming soup an anti-inflammatory “flavor” by adding ingredients commonly known to reduce inflammation, ingredients that also pair well with beta-carotene rich butternut squash and carrots. Healthy and delicious –– such a winning combination!
Ingredients
US|METRIC
8 SERVINGS
- 1 butternut squash (large, ~4 lbs, peeled, seeded, and cut into 1-inch cubes)
- 3 medium carrots (cut into ¼-inch-thick slices)
- 1 red apple (medium sweet, peeled, cored, and diced)
- 1 medium onion (diced)
- 2 Tbsp. fresh ginger root (peeled and diced)
- 2 Tbsp. turmeric root (fresh, peeled and diced, or 2 tsp turmeric powder)
- 4 garlic cloves (quartered)
- 1/8 tsp. freshly ground black pepper
- 1/4 tsp. ground nutmeg
- 1/4 tsp. hot paprika (or sweet)
- 1/2 tsp. sea salt
- 1/2 tsp. ground cinnamon
- 2 Tbsp. freshly squeezed lemon juice
- paprika (for garnish, optional)
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Directions
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories60Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium170mg7% |
Potassium370mg11% |
Protein1g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber3g12% |
Sugars5g |
Vitamin A210% |
Vitamin C30% |
Calcium6% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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