Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
8
Low
Nutrition per serving
Calories47.3 kcal (2%)
Total Fat0.2 g (0%)
Carbs12 g (5%)
Sugars2.9 g (3%)
Protein1.2 g (2%)
Sodium703.5 mg (35%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Instructions
Step 1
Bake butternut squash for 30-45 minutes, let cool. Peel & cut in half. Cut in chunks and add to pot
Step 2
Dice onion, sautée 10-15 minutes
Step 3
Peel and cut zucchini in chunks and add to pot
Step 4
Sautée for 20 minutes on small flame, covered, tossing in between
Step 5
Full pot 3/4 with water
Step 6
Add salt and pepper
Step 7
Bring to a boil and cook for half an hour on a low flame
Step 8
Blend
Step 9
Use 8 qt pot
Notes
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