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Butternut Squash Soup with Maple Pumpkin Seed Crumble | Low-carb, Paleo, Vegan
THE FIT FORK17Ingredients
70Minutes
370Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2/3 cup unsweetened shredded coconut
- 1 cup pumpkin seeds (roasted salted)
- 1/3 cup almond meal
- 1 Tbsp. sweetener (Pyure Orgainc All-Purpose Stevia)
- 1/2 tsp. canela
- 1/4 cup coconut oil
- 1/4 cup organic sugar (Pyure, free Maple-flavored Syrup)
- 1 Tbsp. coconut oil
- 1/2 cup chopped carrots
- 1/2 cup white onion (chopped)
- 4 cups butternut squash (fresh or frozen cubed, for convenience, I use two 10-oz. frozen bags)
- 2 tsp. minced garlic
- 1/2 tsp. dried sage
- 1/2 tsp. ground white pepper
- 4 cups vegetable broth
- 1/2 cup full fat coconut milk (from can, not carton)
- 1/3 cup organic sugar (Pyure, Free Harmless Hunny)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat14g70% |
Trans Fat |
Cholesterol |
Sodium510mg21% |
Potassium510mg15% |
Protein7g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber4g16% |
Sugars24g |
Vitamin A180% |
Vitamin C30% |
Calcium6% |
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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