Nora Cooks · by Nora★ 5.0 (7)
Butternut Squash and Sweet Potato Soup
NUTRITION · PER SERVING65M COOK
CAL 10%·PRO 6%
CARBS 26G49% OF CAL
4G FIBER0G ADDED8G INTRINSIC13G OTHER8G TOTAL SUGAR
FAT 12G51% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy fall soup of roasted butternut squash and sweet potato blended with coconut milk and warm spices like cinnamon and ginger. It's easy and perfect for holiday tables.
sideamericansoup🍪 sheet pan🌀 blender🥧 baking dish🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large butternut squash ((5 cups cubed))
- 2 medium-large sweet potatoes ((3 cups peeled and cubed))
- 1/4 cup olive oil
- salt + black pepper
- 1 tablespoon olive oil
- 1 medium sweet onion (diced)
- 5 cloves garlic (minced)
- 1 tablespoon grated fresh ginger (or 1/2 tsp dried)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 cups vegetable broth
- 1 teaspoon salt (or to taste)
- drizzle of coconut milk or cashew cream (optional, for serving)
At a glance
PER SERVING · TIME 65M
CAL 10%·PRO 6%
CARBS 26G49% OF CAL
4G FIBER0G ADDED8G INTRINSIC13G OTHER8G TOTAL SUGAR
FAT 12G51% OF CAL
2G SAT10G 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
- 45m
- Sodium
- 990mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 680mg
- Calcium
- 56mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 990MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.