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TRUFFLED BUTTERNUT SQUASH SOUP WITH CRISPY SAGE
JUSTINE CELINA12Ingredients
70Minutes
190Calories
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Ingredients
US|METRIC
8 SERVINGS
- 8 cups butternut squash (one large squash, or 2 smaller squash)
- 1 yellow onion
- 4 cloves garlic
- 8 sage leaves (fresh)
- 6 cups vegetable stock
- 1 cup full fat coconut milk
- 1 Tbsp. fresh ginger
- 1/2 tsp. red pepper flakes
- 1 tsp. white truffle oil
- extra virgin olive oil
- Himalayan pink salt
- cracked black pepper (• Freshly)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol |
| Sodium720mg30% |
| Potassium660mg19% |
| Protein3g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A310% |
| Vitamin C60% |
| Calcium15% |
| Iron20% |
* 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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