Salt & Lavender · by Natasha★ 4.7 (10)
Acorn Squash and Carrot Soup
NUTRITION · PER SERVING75M COOK
CAL 12%·PRO 12%
CARBS 40G66% OF CAL
11G FIBER0G ADDED16G INTRINSIC13G OTHER17G TOTAL SUGAR
FAT 9G32% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming vegetable soup of roasted acorn squash and carrots with herbs and broth. Healthy, fresh, and comforting.
mainamericansoup🍲 stockpot🌀 blendergluten freevegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 acorn squash (peeled and cut into cubes)
- 2 pounds carrots (about 8 large carrots) (cut into rounds)
- 1/2 medium onion (chopped)
- 2 sticks celery (chopped)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 2 cups water
- 2 dashes Italian seasoning
- 1 teaspoon garlic powder
- Salt & pepper (to taste)
At a glance
PER SERVING · TIME 75M
CAL 12%·PRO 12%
CARBS 40G66% OF CAL
11G FIBER0G ADDED16G INTRINSIC13G OTHER17G TOTAL SUGAR
FAT 9G32% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 1043mg
- Total sugar
- 17g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1251mg
- Calcium
- 140mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1043MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.