Directions:
- Heat olive oil or butter over medium heat in a large sauce pot.
- Sauté squash, carrots, onion, and ginger for 3 minutes, until they are lightly browned.
- Add stock and orange zest, and bring to a boil.
- Lower to a simmer and cook uncovered for 35 to 40 minutes, until vegetables are tender.
- Add parsley, nutmeg, and salt and pepper.
- Purée soup with a hand held immersion blender or in a food processor until smooth and creamy.
- Whole foods recommends making croutons with cinnamon raisin bread for a garnish. I like to roast the squash seeds with some coarse salt to have on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 754.47 Kcal (3159 kJ) | ||
| Calories from fat | 12.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 2% | |
|---|---|---|---|
| Sodium | 29762.48mg | 1240% | |
| Potassium | 490.04mg | 10% | |
| Total Carbs | 152.39g | 51% | |
| Sugars | 3.81g | 15% | |
| Dietary Fiber | 3.29g | 13% | |
| Protein | 1.5g | 3% | |
| Vitamin C | 27.7mg | 46% | |
| Vitamin A | 1.3mg | 45% | |
| Iron | 1.2mg | 6% | |
| Calcium | 66.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 222.81 Kcal (933 kJ) | ||
| Calories from fat | 3.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.42g | 2% | |
|---|---|---|---|
| Sodium | 8789.41mg | 1240% | |
| Potassium | 144.72mg | 10% | |
| Total Carbs | 45g | 51% | |
| Sugars | 1.12g | 15% | |
| Dietary Fiber | 0.97g | 13% | |
| Protein | 0.44g | 3% | |
| Vitamin C | 8.2mg | 46% | |
| Vitamin A | 0.4mg | 45% | |
| Iron | 0.3mg | 6% | |
| Calcium | 19.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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