12Ingredients
110Calories
60Minutes

Ingredients

  • 1 butternut squash
  • 6 carrots
  • 4 cloves garlic
  • 1 fresh ginger (thumb size piece, or larger of)
  • 1 onion
  • 1 quart stock (veg or chicken - fish could also work nicely here)
  • water
  • olive oil
  • salt
  • pepper
  • cream
  • milk
Read Directions

NutritionView more

110Calories
Sodium11%DV270mg
Fat5%DV3.5g
Protein10%DV5g
Carbs6%DV17g
Fiber12%DV3g

PER SERVING *

Calories110Calories from Fat35
% DAILY VALUE*
Total Fat3.5g5%
Saturated Fat0.5g3%
Trans Fat
Cholesterol<5mg1%
Sodium270mg11%
Potassium460mg13%
Protein5g10%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber3g12%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Lauren Oftheisle 25 Mar 2016
I used this recipe as a base for one where I added a one inch size turmeric root (chopped), a 1/4 cup of chopped walnuts, and 8 ounces of Silk unsweetened soy milk (for calcium, vitamin D, and a flavor twist). I added the turmeric when I added the ginger, and added the soy milk when finishing the soup in the final step before serving. I omitted the salt and pepper (I watch my sodium because of heart issues) and dairy (to avoid the fat). The resulting flavor was delicious, semi-sweet, with a hint of nuttiness. I will be making this fairly often for the nutrition as well as the flavor. (By the way, I tasted the soup before adding the Silk, and it tasted good that way too.)