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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 lb. squash (such as butternut, cut in half lengthwise, seeds removed, reserve if using for garnish, optional)
- 1 pear (ripe, halved and cored)
- olive oil
- salt
- pepper
- 1 sweet onion (medium, diced)
- 1 bulb fennel (cored and chopped)
- 1 stalk celery (diced)
- 1 clove garlic (minced)
- 1 1/2 tsp. spice blend (five)
- 2 cups chicken broth (or vegetable broth)
- 1/4 orange juice
- creme fraiche (for garnish, optional)
- squash seeds (for garnish, optional)
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories440Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium560mg23% |
| Potassium1870mg53% |
| Protein11g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber13g52% |
| Sugars27g |
| Vitamin A30% |
| Vitamin C110% |
| Calcium20% |
| Iron30% |
* 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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