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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 cup diced celery (about 2 large stalks)
- 1 cup carrot (diced, about 3 small carrots)
- 1 cup parsnips (diced, about 2 small parsnips)
- 3 cups butternut squash (diced, about 1 small butternut squash)
- 1 1/2 cups diced yellow onion (about 1 medium onion)
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 pinch ground nutmeg
- 3 stalks parsley (fresh flat)
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 fresh bay leaves
- 3 cloves garlic (diced)
- 3 cups chicken broth (or vegetable broth)
- 1 cup coconut cream
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NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat270 |
% DAILY VALUE |
Total Fat30g46% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol |
Sodium700mg29% |
Potassium1120mg32% |
Protein9g |
Calories from Fat270 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber8g32% |
Sugars8g |
Vitamin A320% |
Vitamin C60% |
Calcium10% |
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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