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Jimmy's Butternut Squash Chowder

 
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52

Butternut Squash Chowder recipe

Yield

8

servings

Prep

10

min

Cook

20

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

2 cups butternut squash
steamed
*
1 cup sweet potatoes, or yams
peeled, diced
1 cup carrots
peeled, diced
3 cups water
½ cup sweet red bell peppers
diced
½ cup onions
diced
2 teaspoons sea salt
1 ½ teaspoons garlic
minced
1 ½ teaspoons basil
chopped
*
¾ teaspoon rosemary leaves
chopped
*
½ teaspoon thyme
chopped
*
2 teaspoons sesame oil
½ cup celery
diced
½ cup green bell peppers
5 teaspoons vegetable stock
*
¼ teaspoon paprika
*

Directions

Blend the squash, sweet potatoes and carrots with the water until smooth and set aside.

Sauté the red bell pepper, onion, salt, garlic, basil, rosemary, thyme in the oil over medium heat for 5 minutes.

Now add the remaining ingredients and sauté for another 5 minutes.

Add the puréed vegetable mixture, cook for another 5 to 10 minutes, and serve hot.

Sprinkle with sliced scallions, toasted almonds and top with fresh cheese if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 13917% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1243mg 52%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 16%
Sugars g
Protein 6g
Vitamin A 544% Vitamin C 114%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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