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Roast Butternut Squash & Parsnip Soup
THE LAST FOOD BLOG14Ingredients
60Minutes
190Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 butternut squash (x medium, 850g peeled and cut into chunks)
- 3 parsnips (425g peeled and cut into chunks)
- 1 pinch salt and ground black pepper (1/8 tsp each)
- 3 Tbsp. olive oil
- 4 cloves (garlic, skin on)
- 1 onion (medium, 125g peeled and roughly diced)
- 1 cumin (scant tsp of)
- 1/4 tsp. smoked paprika
- 5 sprigs thyme
- 1 liter vegetable stock
- 70 grams chorizo (sliced)
- 120 grams chickpeas (cooked)
- 1/4 tsp. smoked paprika
- 50 grams feta
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium730mg30% |
| Potassium470mg13% |
| Protein5g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber5g20% |
| Sugars5g |
| Vitamin A130% |
| Vitamin C35% |
| 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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