4 Serves
45 Mins
Using a peeler and a chef's knife, peel the butternut squash and cut it into uniform one-inch cubes.
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Vitamin K
143 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
55 µg / 400 µgCalcium
140 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
85 mg / 1,250 mgPotassium
461 mg / 4,700 mgSodium
57 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Heat olive oil in a large pot over medium heat. Add the cubed squash and sauté for 5 to 7 minutes until lightly browned and beginning to soften.
Stir in the diced onion and minced garlic, cooking for another 3 minutes until the onion becomes translucent and fragrant.
Pour in the water and add the chopped bell pepper, corn kernels, and sliced carrots. Bring to a simmer and cook for 15 minutes.
Stir in the chopped kale and sage, then season with salt and pepper to taste. Continue simmering for 5 minutes until the kale is tender and the flavors are well combined.
7
g67
g58
g
