Cheesy Butternut Squash Soup

KITCHEN SANCTUARY
15Ingredients
35Minutes
350Calories

Ingredients

US|METRIC
  • 10 cooking oil
  • 10 sprays cal
  • 1 medium onion (peeled and sliced, 44 cals)
  • 1 whole squash (weighing about 1kg peeled and sliced into chunks with the pips removed, 380 cals)
  • 250 grams carrots (peeled and chopped, 100 cals)
  • 2 red peppers (chopped, 88 cals)
  • 175 grams red lentils (581 cals)
  • 1 cumin (8 cals)
  • 1 paprika (6 cals)
  • 1 garlic salt (10 cals)
  • 1.5 liters stock
  • 25 grams vegetable bouillon
  • 200 grams mature cheddar cheese (grated, 820 cals)
  • 1 pinch salt (and pepper)
  • 3 chives (chopped up, to garnish negligible cals)
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    NutritionView More

    350Calories
    Sodium18% DV420mg
    Fat34% DV22g
    Protein29% DV15g
    Carbs8% DV24g
    Fiber28% DV7g
    Calories350Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol25mg8%
    Sodium420mg18%
    Potassium520mg15%
    Protein15g29%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber7g28%
    Sugars7g14%
    Vitamin A110%
    Vitamin C60%
    Calcium20%
    Iron10%

    * 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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