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Roasted Butternut Squash and Fennel Soup with Cheese Tortellini
OH MY VEGGIES10Ingredients
60Minutes
360Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups butternut squash (peeled and cubed, about 1 to 1 1/2-inches in size)
- 1 cup carrots (peeled and chopped, about 1 to 1 1/2-inches in size)
- 1 fennel bulb (medium, trimmed and quartered, reserve a few fronds for garnish, optional)
- 1 red apple (medium, cored and quartered)
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 5 cups low sodium vegetable broth
- 9 oz. cheese tortellini (fresh)
- 1/4 tsp. red pepper flakes
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium740mg31% |
| Potassium820mg23% |
| Protein11g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber7g28% |
| Sugars10g |
| Vitamin A250% |
| Vitamin C45% |
| 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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