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Roasted Butternut Squash and Pumpkin Soup
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  • prep: 20 min
  • cook: 55 min
  • total: 1 hr 15 min
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  • servings:
  • Ingredients

    • 3 cups peeled and cubed butternut squash (about 1 small squash)
    • 3 cups peeled and cubed sugar pumpkin (about 1/2 of a sugar pumpkin)
    • Kosher salt and white pepper
    • 2 teaspoons extra virgin olive oil
    • 1/2 of a yellow onion, diced
    • 2 small cloves of garlic, minced
    • 3 1/2 cups low sodium vegetable or chicken broth
    • 1/4 teaspoon nutmeg, freshly grated if possible
    • 1/4-1/2 teaspoon ground coriander
    • Kosher salt and white pepper to taste
    • 1/4 cup raw pepitas
    • 1/8 teaspoon oil
    • 1/8 teaspoon chili powder
    • 1/8 teaspoon ground cumin
    • 1/4 teaspoon kosher salt

    Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 22 % Daily Value *
    • Total Fat: 1 g 0.82%
    • Saturated Fat: 0 g 0.23%
    • Trans Fat: 0 g %
    • Cholesterol: 4 mg 1.46%
    • Sodium: 981 mg 40.87%
    • Calcium: 6 mg 0.57%
    • Potassium: 33 mg 0.93%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.57%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 3 g %
    • Dietary Fiber: 0 g 1.62%
    • Sugar: 2 g
    • Protein: 1 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 0.53%
    • Vitamin C 2.48%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq