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Roasted Butternut Squash and Red Lentil Soup
SPOONFUL OF FLAVOR12Ingredients
70Minutes
280Calories
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Ingredients
US|METRIC
6 SERVINGS
- 5 Tbsp. olive oil (extra, divided)
- 1 butternut squash (small, about 2 pounds, peeled, seeded and chopped into small cubes)
- salt
- pepper
- 4 cloves garlic (finely chopped)
- 2 medium carrots (finely chopped)
- 1 medium white onion (finely chopped)
- 1 tsp. ground cumin
- 1/2 tsp. crushed red chile flakes
- 1/2 tsp. paprika
- 6 cups vegetable stock
- 1 cup red lentils
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium1090mg45% |
Potassium710mg20% |
Protein10g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate36g12% |
Dietary Fiber13g52% |
Sugars6g |
Vitamin A240% |
Vitamin C35% |
Calcium8% |
Iron25% |
* 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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