
??? | butternut squash | ??? | |
??? | leeks, white and light green parts only | ??? | |
??? | garlic, minced | ??? | |
??? | canola oil | ??? | |
??? | chicken broth, low-sodium | ??? | |
??? | salt [optional] | ??? | |
??? | ground pepper to taste [optional] | ??? |
A blender or food processor will be very useful to purée the soup.
The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer. The baked seeds will keep up to 3 weeks at room temperature.
per 1 serving (300 g)
Amount % Daily Value |
Calories 100 |
Fat 3 g 5 % |
Saturated
0.5 g
3 % |
Cholesterol 0 mg |
Sodium 50 mg 2 % |
Carbohydrate 17 g 6 % |
Fibre 2 g 9 % |
Sugars 3 g |
Net Carbs 15 g |
Protein 4 g |
Vitamin A 132 % |
Vitamin C 32 % |
Calcium 6 % |
Iron 10 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | ½ |
Fats | ½ |
I blended the roasted squash seeds right in with the soup for extra flavour