Autumn Soup
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | Medium Squash | 0 g | — | Buy |
| 2 | Potatoes | 3 piece | 980 kcal17g protein · 149g carbs · 34g fat | Buy |
| 3 | Carrots | 4 piece | 100 kcal2g protein · 22g carbs · 0g fat · 7g fibre | Buy |
| 4 | Small Onion | 1 piece | 44 kcal1g protein · 10g carbs · 0g fat | Buy |
| 5 | Chicken Bullion Cube | 0 g | — | Buy |
| 6 | Water | 1 cup | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | Milk | 2 cup | 374 kcal18g protein · 27g carbs · 22g fat · 0g fibre | Buy |
| 8 | Salt | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 9 | Pepper | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients1498 kcal · 39g protein · 209g carbs · 56g fat · 7g fiber
Per serving375 kcal · 10g protein · 52g carbs · 14g fat · 2g fiber
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Directions
Peel and chop squash, potatoes, carrots, and onion, add to oven-safe pot.
Add bullion and enough water to avoid burning (1 cup), place pot in oven (350F) to bake until veggies are soft.
If there is too much stock, don't be scared to pour some down the drain.
Puree (I use electric beaters) while adding the milk.
Add the salt and pepper, as desired.
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