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Ingredientes
- 2 x acorn squash baked
- 13 c. vegetable stock
- 1 Tbsp. salt
- 1 Tbsp. thyme
- 2 tsp dill
- 1 1/4 tsp white pepper
- 2 x yellow onions minced
- 3 lb carrots peeled and sliced
- 2 x cloves garlic chopped
- 3/4 c. rolled oats
Direcciones
- Scoop out baked squash. Cook carrots, onions, water, salt, squash, spices, garlic, stock and oats in large pot. Puree in blender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 12 servings | |
| Calories 104 | |
| Calories from Fat 6 | 6% |
| Total Fat 0.67g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1672mg | 70% |
| Potassium 562mg | 16% |
| Total Carbs 24.05g | 6% |
| Dietary Fiber 4.6g | 15% |
| Sugars 7.71g | 5% |
| Protein 2.3g | 4% |
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