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Roasted Butternut Squash Soup with Toasted Pumpkin Seeds
ISABEL EATS16Ingredients
110Minutes
340Calories
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Ingredients
US|METRIC
7 SERVINGS
- 3 lb. butternut squash (cubed and peeled)
- 2 onions (medium, roughly chopped)
- 2 Tbsp. olive oil
- 1/2 tsp. celery seed
- 1 1/2 tsp. sage
- 1/2 tsp. thyme
- 1/4 tsp. smoked paprika
- 1 tsp. coarse sea salt
- 1/2 tsp. black pepper (ground)
- 1 Tbsp. butter (or other cooking fat)
- 2 Tbsp. garlic (minced)
- 6 cups chicken stock (or vegetable stock)
- 1 cup pumpkin seeds
- 1 tsp. olive oil
- 1/4 tsp. salt
- 1/8 tsp. black pepper (ground)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium740mg31% |
| Potassium1110mg32% |
| Protein14g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate37g12% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A420% |
| Vitamin C70% |
| Calcium15% |
| Iron20% |
* 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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