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Roasted Carrot and Butternut Squash Soup with Walnut Pesto and Roasted Red Pepper Puree
PINEAPPLE AND COCONUT24Ingredients
90Minutes
350Calories
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Ingredients
US|METRIC
10 SERVINGS
- 2 butternut squash (Medium, peeled, seeds removed and diced into 1” pieces, About 8 cups)
- 6 medium carrots (peeled and quartered lengthwise)
- 1 shallot (medium, unpeeled)
- 1 whole garlic (bulb of)
- 4 Tbsp. coconut oil (divided)
- 3 celery stalks (diced, about 1 cup)
- 3 leeks (2-, white and light green part only, rinsed, sliced lengthwise and diced fine, about 3 cups)
- 1 cup yellow onion (or diced sweet)
- 8 cups vegetable stock (6-, or chicken)
- 1 tsp. sea salt
- 1/2 tsp. ground black pepper
- 1 tsp. smoked paprika
- 4 cloves garlic (peeled)
- 2/3 cup walnuts (lightly toasted)
- 2 cups basil
- 2 Tbsp. lemon juice
- 1/3 cup olive oil
- 1/2 tsp. sea salt
- 1/2 tsp. ground black pepper
- 2/3 cup romano cheese (shredded, or parmesan, optional)
- 2 red bell peppers (medium)
- 2 tsp. olive oil
- 1/2 tsp. salt
- pepitas (for garnish, optional)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1360mg57% |
| Potassium760mg22% |
| Protein8g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber6g24% |
| Sugars9g |
| Vitamin A360% |
| Vitamin C110% |
| 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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