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Ingredientes
- Andouille-Butternut Soup
- 1 T. olive oil
- 1/2 onion, chopped
- 6 oz. andouille, chopped
- 1/2 c. white wine
- 1/2 c. unsweetened apple sauce
- 2 c. chicken broth
- 2 c. butternut puree
- 1/2 t. rubbed sage
- salt and pepper
View Full Recipe at Eliots Eats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 767g | |
| Calories 243 | |
| Calories from Fat 46 | 19% |
| Total Fat 5.19g | 6% |
| Saturated Fat 0.82g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 758mg | 32% |
| Potassium 662mg | 19% |
| Total Carbs 23.69g | 6% |
| Dietary Fiber 4.2g | 14% |
| Sugars 14.49g | 10% |
| Protein 5.6g | 9% |
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