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Butternut Squash Soup With Spinach
BRUMMEL & BROWN10Ingredients
50Minutes
110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 Tbsp. brummel & brown spread
- 1 leeks
- 2 clove garlic (medium, finely chopped)
- 2 cups butternut squash
- 1 carrots
- 4 cups chicken broth
- 2 cups baby spinach leaves
- 1/8 tsp. ground cinnamon
- 1/8 tsp. salt
- 1/8 tsp. salt
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Directions
- Melt Brummel & Brown® Spread in large saucepot over medium heat and cook leek 3 minutes or until tender. Add garlic and cook 30 seconds. Stir in squash and carrot and cook 1 minute. Add broth and bring to a boil over high heat. Reduce heat to low and simmer covered 25 minutes or until vegetables are tender. Stir in spinach, cinnamon, salt and pepper and simmer covered, stirring occasionally, 2 minutes.
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories110Calories from Fat35 |
% DAILY VALUE |
Total Fat4.5g7% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium270mg11% |
Potassium550mg16% |
Protein6g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate16g5% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A210% |
Vitamin C30% |
Calcium6% |
Iron8% |
* 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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