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Ingredients
US|METRIC
5 SERVINGS
- 1 squash (medium to large Roasted, roasted without herbs or spices, butternut squash or similar)
- 2 Tbsp. vegetable oil
- 1/4 tsp. asafoetida
- 10 grams root ginger (chopped)
- 1/2 tsp. ground cumin
- 1/2 tsp. chilli flakes (leave out for nightshade free)
- 750 mL vegetable stock (you may need a little more or a little less)
- 1/2 tsp. sea salt
- 2 Tbsp. oil (cold pressed pumpkin, or rapeseed oil)
- squash seeds (Roasted, from the roasted squash)
- 1/4 tsp. sea salt
- 1/4 tsp. chilli powder (mild.fruity, leave out for nightshade free)
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NutritionView More
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120Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories120Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1g5% |
Trans Fat0g |
Cholesterol |
Sodium950mg40% |
Potassium95mg3% |
Protein0g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber<1g2% |
Sugars2g |
Vitamin A10% |
Vitamin C6% |
Calcium2% |
Iron4% |
* 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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