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Roasted Butternut Squash & Fennel Soup with Parsley Oil
GRAB A PLATE12Ingredients
50Minutes
520Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup olive oil
- 1/2 cup parsley (leave stems on)
- 2 cups butternut squash (cubed)
- 1 1/2 cups fennel (trimmed and core removed, cut into small sections)
- 1/2 yellow onion (cut into strips)
- 2 1/2 Tbsp. olive oil
- 3 Tbsp. butter
- 3 Tbsp. flour
- 1 cup milk (warm)
- 2 cups vegetable broth
- 1/2 tsp. salt (plus extra for seasoning)
- 1/4 tsp. ground black pepper (plus extra for seasoning)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium910mg38% |
| Potassium680mg19% |
| Protein5g |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A170% |
| Vitamin C60% |
| Calcium20% |
| Iron15% |
* 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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