Wholesome Yum · by Maya Krampf★ 5.0 (6)
Autumn Squash Soup
NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 4%
CARBS 19G52% OF CAL
3G FIBER0G ADDED0G INTRINSIC8G OTHER8G TOTAL SUGAR
FAT 8G49% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy autumn squash soup blending butternut squash, pumpkin, and apple with warm cinnamon and cumin. Smooth, slightly sweet, and comforting. A filling vegetarian main for fall and winter.
mainamericansoup🌀 blender🫕 dutch ovendairy freegluten freevegetarian
View the full recipe on Wholesome Yum →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 tbsp Olive oil
- 1 large Yellow onion ((chopped))
- 2 cloves Garlic ((minced))
- 1 large Butternut squash ((peeled and cubed; ~6 cups))
- 1 cup Pumpkin puree
- 3 cups Vegetable broth
- 1 cup Apple juice ((no sugar added))
- 1 tbsp Honey
- 1/2 tsp Cumin
- 1/4 tsp Cinnamon
- 1 tsp Sea salt ((to taste))
- 1/2 tsp Black pepper ((to taste))
- 3/4 cup Heavy cream ((or coconut cream or full-fat coconut milk for dairy-free))
- Pumpkin seeds ((optional, for garnish))
At a glance
PER SERVING · TIME 40M
CAL 7%·PRO 4%
CARBS 19G52% OF CAL
3G FIBER0G ADDED0G INTRINSIC8G OTHER8G TOTAL SUGAR
FAT 8G49% OF CAL
4G SAT4G 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
- 10m
- Cook
- 30m
- Sodium
- 203mg
- Total sugar
- 8g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 382mg
- Calcium
- 45mg
- Iron
- 0.74mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 203MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.