Deborah Madison's Roasted Squash, Pear, and Ginger Soup recipes

Deborah Madison's Roasted Squash, Pear, and Ginger Soup recipes
8 Ingredients
  • One 2 1/2-pound Buttercup, Perfection, or other dense winter squash, rinsed
  • 3 ripe but firm pears, any variety, quartered, seeds and stems removed
  • 1 chunk fresh ginger, about 2 inches long, thinly sliced
  • sunflower seeds
  • sea salt
  • 2 tablespoons butter or sunflower seed oil
  • 1 onion, thinly sliced
  • 1/2 cup crème fraîche or sour cream, optional
Nutrition
232
12% daily value
4 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

10% 6

Saturated

19% 4

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

16% 47

Carbs (net)

- 39

Fiber

33% 8

Sugars

- 15

Sugars, added

- 0

Protein

5% 3

Cholesterol

5% 15

Sodium

45% 1082

Calcium

9% 94

Magnesium

20% 84

Potassium

21% 973

Iron

10% 2

Zinc

4% 0

Phosphorus

15% 106

Vitamin A

10% 89

Vitamin C

36% 32

Thiamin (B1)

28% 0

Riboflavin (B2)

5% 0

Niacin (B3)

11% 2

Vitamin B6

32% 0

Folate equivalent (total)

13% 53

Folate (food)

- 53

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

1% 0

Vitamin E

2% 0

Vitamin K

6% 7
Comments
 
×