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Ingredientes
- 2 tbsp extra virgin olive oil
- 1 medium butternut squash, peeled, seeds removed, cubed into 1 inch pieces
- 1 fennel bulb, green part removed and discarded, cut into 2 inch pieces
- 1 onion, chopped
- 1 garlic clove, minced
- 4 cups chicken stock
- ½ tsp thyme
- pinch of nutmeg
- ¼ cup fat free half & half
View Full Recipe at Food Wine Thyme
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1305g | |
| Calories 491 | |
| Calories from Fat 322 | 66% |
| Total Fat 36.52g | 46% |
| Saturated Fat 9.42g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 1613mg | 67% |
| Potassium 1693mg | 48% |
| Total Carbs 29.1g | 8% |
| Dietary Fiber 10.9g | 36% |
| Sugars 4.33g | 3% |
| Protein 14.64g | 23% |
