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Butternut Squash Soup (Food & Wine)
WHAT DID YOU EAT15Ingredients
85Minutes
260Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 cups chicken broth (low-sodium)
- 2 lb. butternut squash (—quartered, seeded, peeled and cut into 2-inch pieces)
- 5 thyme sprigs
- 2 garlic cloves (halved)
- 2 leeks (medium, white and pale green parts only, cut into 2-inch pieces)
- 1 celery rib (cut into 2-inch pieces)
- 1 Tbsp. vegetable oil
- 2 slices bacon (cut crosswise 1/2 inch thick)
- 2 collards (packed cups coarsely chopped, or kale)
- 15 oz. beans (pinto or roman, drained and rinsed)
- 1 medium carrot (finely diced)
- 1 red bell pepper (finely diced)
- 1 cup corn kernels
- salt
- freshly ground black pepper
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol10mg3% |
| Sodium600mg25% |
| Potassium1110mg32% |
| Protein15g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A400% |
| Vitamin C120% |
| Calcium30% |
| Iron15% |
* 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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