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Ingredientes
- 1 Butternut Squash
- 3 Carrot
- 2 Onions
- Chicken Broth
- Salt and Pepper
Direcciones
- Dice, peel, and seed the butternut squash
- Dice and peel the carrots
- Cut the onions into parts
- Put all vegetables in a saucepan and fill with chicken broth until the vegetables are just covered
- Cook for about 40 minutes, until the vegetables are tender
- Blend all vegetables in a food processor
- Add salt and pepper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 6 servings | |
| Calories 24 | |
| Calories from Fat 1 | 4% |
| Total Fat 0.1g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 135mg | 4% |
| Total Carbs 5.68g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.69g | 2% |
| Protein 0.62g | 1% |
