Roasted Butternut Squash, Kale, and Lemon Soup Recipe

Roasted Butternut Squash, Kale, and Lemon Soup Recipe
10 Ingredients
  • 4 tablespoons olive oil
  • 1 butternut squash, peeled, seeds removed, chopped into 3/4-inch pieces
  • 1 medium onion, chopped (about 1 cup)
  • 1 red bell pepper
  • Kosher salt
  • 1 bunch kale, ends trimmed, leaves roughly chopped
  • 1 lemon, quartered
  • 2 medium garlic cloves
  • 3 cups homemade or store-bought low sodium vegetable or chicken stock
  • Smoked hot paprika to taste
Nutrition
295
15% daily value
4 servings
                                       
                                            dairy-​free, gluten-​free
     

Fat

25% 16

Saturated

13% 3

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

11% 32

Carbs (net)

- 26

Fiber

24% 6

Sugars

- 10

Sugars, added

- 0

Protein

18% 9

Cholesterol

2% 5

Sodium

12% 285

Calcium

16% 158

Magnesium

20% 82

Potassium

22% 1017

Iron

13% 2

Zinc

8% 1

Phosphorus

23% 159

Vitamin A

107% 965

Vitamin C

151% 136

Thiamin (B1)

24% 0

Riboflavin (B2)

22% 0

Niacin (B3)

33% 5

Vitamin B6

46% 1

Folate equivalent (total)

34% 136

Folate (food)

- 136

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

34% 5

Vitamin K

305% 366
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