Choosing Chia · by Jessica Hoffman★ 5.0
Butternut Squash Apple Soup
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 8%
CARBS 35G81% OF CAL
6G FIBER0G ADDED12G INTRINSIC18G OTHER12G TOTAL SUGAR
FAT 4G22% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky butternut squash and apple soup warmed with ginger and nutmeg. Comforting and naturally sweet.
mainamericansoup🌀 blender🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium butternut squash (about 4 cups cubed)
- 1 tbsp avocado oil
- 1 medium onion, chopped
- 2 garlic cloves, chopped
- 1-inch piece fresh ginger, finely chopped
- 1 apple, peeled, cored, and chopped
- 1 litre vegetable broth
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 8%
CARBS 35G81% OF CAL
6G FIBER0G ADDED12G INTRINSIC18G OTHER12G TOTAL SUGAR
FAT 4G22% OF CAL
1G 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
- 15m
- Cook
- 45m
- Sodium
- 877mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 885mg
- Calcium
- 68mg
- Iron
- 0.76mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 877MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.