Autumn Squash and Sweet Potato Soup Recipe
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The Chunky Chef · by The Chunky Chef★ 4.8 (19)

Autumn Squash and Sweet Potato Soup Recipe

NUTRITION · PER SERVING65M COOK
CAL 10%·PRO 11%
CARBS 21G43% OF CAL
4G FIBER0G ADDED5G INTRINSIC12G OTHER5G TOTAL SUGAR
FAT 11G51% OF CAL
3G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy fall soup of roasted butternut squash and sweet potato with warming spices like cinnamon and sage. Topped with sour cream and pumpkin seeds for richness.

mainamericansoupgluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 large butternut squash (peeled, seeded, and cubed into 1 inch pieces (about 5 cups))
  • 1 - 2 large sweet potatoes (peeled and cubed into 1 inch pieces (about 5 cups))
  • 1 large carrot (peeled and cut into 1 inch pieces)
  • 1/2 large yellow onion (peeled and cut into large pieces)
  • 3 cloves garlic (minced)
  • 3 Tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 Tbsp unsalted butter
  • 1/2 large yellow onion (diced)
  • 1 large carrot (peeled and diced)
  • 2 ribs celery (diced)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp ground cinnamon
  • 1/2 tsp dried rosemary
  • 1/4 tsp ground sage
  • 1/4 tsp ground nutmeg
  • 6 cups reduced sodium chicken broth
  • drizzle of heavy cream
  • dollop of sour cream
  • roasted salted pumpkin seeds
PREP
15M
SODIUM
769MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.