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Butternut Squash and Pear Soup with Fennel
GRITS AND PINECONES16Ingredients
110Minutes
190Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3 lb. butternut (can substitute acorn squash)
- 3 Tbsp. olive oil
- 1 onion (large, chopped)
- 1 shallot (chopped)
- 1 fennel bulb (cored and sliced)
- 2 celery stalks (thinly sliced)
- 1 clove garlic (chopped)
- 1 1/2 tsp. ground ginger
- 1/2 tsp. ground cumin
- 1/4 tsp. grated nutmeg
- salt
- pepper
- 6 cups vegetable broth (low-sodium, or chicken broth)
- 2 pears (ripe, peeled, cored and chopped)
- 2 strips orange peel (no pith)
- 2 lemons
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium830mg35% |
| Potassium910mg26% |
| Protein3g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate39g13% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A370% |
| Vitamin C110% |
| Calcium15% |
| 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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