Salt & Lavender · by Natasha★ 4.8 (6)
Butternut Squash Carrot Soup
NUTRITION · PER SERVING60M COOK
CAL 13%·PRO 7%
CARBS 31G50% OF CAL
5G FIBER0G ADDED9G INTRINSIC17G OTHER9G TOTAL SUGAR
FAT 14G51% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Smooth, creamy butternut squash and carrot soup with roasted vegetables and warm spices. A healthy, flavorful soup that works as a side or light main.
sideamerican🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 large carrots (peeled )
- 1 medium butternut squash (peeled, seeds removed)
- 4 tablespoons olive oil (divided)
- 3 tablespoons balsamic vinegar
- 1/2 teaspoon garlic powder
- 5 dashes Italian seasoning
- Salt & pepper (to taste)
- 1/2 medium onion (chopped)
- 4 cups vegetable broth
- 1/4 teaspoon ground cumin
At a glance
PER SERVING · TIME 60M
CAL 13%·PRO 7%
CARBS 31G50% OF CAL
5G FIBER0G ADDED9G INTRINSIC17G OTHER9G TOTAL SUGAR
FAT 14G51% OF CAL
2G SAT12G 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
- 50m
- Sodium
- 865mg
- Total sugar
- 9g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 874mg
- Calcium
- 70mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 865MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.