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Megan Ryan: "Amazing as always — but I skip the garlic and mak…" Read More
14Ingredients
45Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. butternut squash (diced)
- 1/2 cup carrots (sliced)
- 1/2 cup quinoa
- 2 cloves garlic
- 32 oz. vegetable broth
- 4 cups water
- 1 can diced tomatoes
- 1 tsp. fresh thyme
- 1 can sweet corn (drained)
- 1/2 cup heavy cream
- 1/4 cup chopped parsley
- 1/4 tsp. salt
- 1/4 tsp. black pepper (fresh)
- 1/4 tsp. cayenne pepper
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol50mg17% |
Sodium1100mg46% |
Potassium730mg21% |
Protein6g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber5g20% |
Sugars7g |
Vitamin A320% |
Vitamin C60% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Yummly User 4 years ago
This was the most tasteless meal I’ve ever made
Yummly User 6 years ago
I thought it was ok. I didn’t use the fresh herb though and maybe that made the difference. I used a smaller amount of dried and I added cumin. Maybe with the addition of other veggies.
Megan Ryan 6 years ago
Amazing as always — but I skip the garlic and make it on the stove. Using precut butter nut squash makes it even faster.
Yummly User 7 years ago
Really good and yes add more veggies THIS IS A SLOW COOKER RECIPE PLEASE PREPARE. I didn't need it on for 8 hours 6 hours on low was good and the squash started disintegrating into the soup. Don't add 4 cups of water I feel like it made the chowder watery take the 4 cups and is it sparingly as you see needed 2C would be perfect