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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (medium-large, peeled and cubed, about 4 cups)
- 1 Tbsp. balsamic vinegar (organic)
- 1 Tbsp. extra virgin olive oil (organic, or coconut oil)
- 1/2 tsp. sea salt (high-quality, I used Himalayan)
- 1 Tbsp. fresh rosemary (finely chopped)
- 2 cups butternut squash (roasted diced)
- 1 small yellow onion (diced)
- 3 cloves garlic (finely chopped)
- 1 tsp. fresh rosemary (finely chopped)
- 1 Tbsp. ginger (freshly grated)
- 4 cups organic vegetable broth (homemade or store-bought is fine)
- 1/2 tsp. sea salt (high quality)
- cracked pepper (Fresh, to taste)
- 1 bunch lacinato kale (dino, chopped, about 3-4 cups)
- 1 Tbsp. fresh ginger (finely grated)
- 1 Tbsp. extra virgin olive oil (or coconut oil)
- 1 Tbsp. mirin
- 1 Tbsp. coconut aminos (or tamari)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1540mg64% |
| Potassium700mg20% |
| Protein2g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A400% |
| Vitamin C70% |
| Calcium10% |
| 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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