Roasted Butternut Squash Soup with Toasted Pumpkin Seeds

ISABEL EATS
16Ingredients
110Minutes
340Calories

Ingredients

US|METRIC
  • 3 pounds butternut squash (cubed and peeled)
  • 2 onions (medium, roughly chopped)
  • 2 tablespoons olive oil
  • 1/2 teaspoon celery seed
  • 1 1/2 teaspoons sage
  • 1/2 teaspoon thyme
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon black pepper (ground)
  • 1 tablespoon butter (or other cooking fat)
  • 2 tablespoons garlic (minced)
  • 6 cups chicken stock (or vegetable stock)
  • 1 cup pumpkin seeds
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper (ground)
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    NutritionView More

    340Calories
    Sodium31% DV740mg
    Fat26% DV17g
    Protein27% DV14g
    Carbs12% DV37g
    Fiber24% DV6g
    Calories340Calories from Fat150
    % DAILY VALUE
    Total Fat17g26%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol10mg3%
    Sodium740mg31%
    Potassium1110mg32%
    Protein14g27%
    Calories from Fat150
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber6g24%
    Sugars9g18%
    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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