4 Serves
101 Mins
3 g
19 g
7 g
Prepare the vegetables by peeling and dicing the butternut squash, onions, and carrots.
Ingredients, vitamins, and health benefits
Onion
Carrots
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Vitamin K
16 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
22 µg / 400 µgCalcium
64 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
439 mg / 4,700 mgSodium
3052 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat.
Add the diced onions, carrots, and minced garlic to the pot and sauté until softened.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Cover the pot and let the soup simmer until the vegetables are tender.
Season the soup with salt and black pepper to taste before serving hot.
Vegetable Broth
Butternut Squash
Olive Oil
Garlic
Salt
Black Pepper
Vitamin A
551 µg / 900 µgVitamin C
15 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
16 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
22 µg / 400 µgCalcium
64 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
27 mg / 420 mgPhosphorus
61 mg / 1,250 mgPotassium
439 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
9 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14
g8
g16
g
RomanianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g