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Ingredients
US|METRIC
4 SERVINGS
- 1/2 butternut squash (peeled, seeded and chopped into 1-2 inch chunks*, Use the other half of the squash from this Parmesan Roasted Potatoes and Butternut Squash recipe!)
- 1 cup baby carrots (or chopped carrots)
- 2 cups low sodium vegetable broth
- 1 cup almond milk
- 1 tsp. ground ginger
- 1/2 tsp. dried tarragon
- 1/2 tsp. fine sea salt
- 1/8 tsp. ground black pepper
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium420mg18% |
| Potassium420mg12% |
| Protein3g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A210% |
| Vitamin C30% |
| Calcium15% |
| Iron6% |
* 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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