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Roasted Butternut Squash Soup with Goat Cheese
CHEF DE HOME20Ingredients
45Minutes
390Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. butternut squash (1 average size Butternut squash, peeled and diced)
- 4 thyme (thyme sprigs)
- 1 Tbsp. olive oil
- salt
- black pepper
- 1/2 yellow onion (peeled, rough chopped)
- 1 Tbsp. olive oil
- 2 garlic cloves (minced)
- 1/2 cup goat cheese
- 4 thyme (fresh or frozen, thyme sprigs)
- salt
- black pepper
- 1/3 cup pomegranates (seeds)
- 2 cups vegetable stock (low-sodium, or use water)
- 1 Tbsp. lemon juice
- 1/4 tsp. red pepper flakes (use 1/2 tsp if you like little more heat)
- 1/4 cup pumpkin seeds (or papita seeds)
- 1 Tbsp. olive oil
- salt
- black pepper
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium1160mg48% |
| Potassium860mg25% |
| Protein15g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A380% |
| Vitamin C80% |
| Calcium40% |
| Iron35% |
* 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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