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Creamy Roasted Tomato Butternut Squash Soup
PLANTD28Ingredients
55Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 tomatoes (large, cut in thirds)
- 1/2 cup cherry tomatoes
- 3 cups butternut squash (peeled and chopped into cues)
- 1 russet potato (scrubbed clean, peeled and chopped into 1/2 inch cubes)
- 6 cloves garlic
- 1 can diced tomatoes (Roasted, or a can of diced tomatoes)
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1/4 tsp. crushed red pepper
- 1/3 cup yeast (Nutritional)
- 1/2 cup vegetable broth
- 1 Tbsp. oil
- pepitas
- croutons
- fresh thyme
- croutons
- salt
- pepper
- 1 can chickpeas (rinsed, drained and towel dried)
- 1 tsp. avocado oil
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. garlic powder
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1980mg83% |
| Potassium1440mg41% |
| Protein21g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate81g27% |
| Dietary Fiber16g64% |
| Sugars7g |
| Vitamin A260% |
| Vitamin C90% |
| Calcium20% |
| Iron40% |
* 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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