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Butternut Squash Soup II

Butternut Squash Soup II Recipe

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes, cubed
  • 1 medium butternut squash - peeled, seeded, and cubed
  • 1 (32 fluid ounce) container chicken stock
  • salt and freshly ground black pepper to taste
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Nutritional information
Nutrition Facts
Serving Size 1/4 of a recipe
Amount Per Serving
Calories 305
Total Fat 6.8g
Saturated Fat 3.8g
Cholesterol 21mg
Sodium 1248mg
Total Carbohydrate 59.7g
Dietary Fiber 9.5g
Sugars 10.5g
Protein 6.9g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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