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Roasted Butternut Squash Soup with Sage & Toasted Squash Seeds
WILL COOK FOR FRIENDS21Ingredients
┅Seconds
530Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. coconut oil
- 1 butternut squash (large, about 3 1/2 lbs)
- 1 apple (small, or pear, peeled and cored, diced)
- 1 shallot (diced)
- 5 sage leaves (fresh, or about 1/2 tsp. dried sage)
- 1/4 tsp. ground ginger
- 1 tsp. dark brown sugar (or maple syrup, optional)
- 5 cups low sodium vegetable stock (or water)
- salt
- pepper
- grated nutmeg (pinch of freshly)
- hazelnut oil (a drizzle of roasted, like this one)
- squash seeds
- toasted nuts
- garlic
- crostini
- 1 demi baguette (or 1/2 regular baguette, sliced, I used whole wheat, but use whatever you like)
- 5 cloves garlic (minced)
- 1 tsp. fresh rosemary (finely chopped)
- 1 pinch sea salt
- 1/3 cup olive oil (good-quality)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol |
Sodium610mg25% |
Potassium700mg20% |
Protein11g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate63g21% |
Dietary Fiber8g32% |
Sugars10g |
Vitamin A230% |
Vitamin C50% |
Calcium20% |
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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