Making Thyme for Health · by Sarah Rotavera
Butternut Squash Pear Soup with Sage
NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 8%
CARBS 46G77% OF CAL
12G FIBER0G ADDED17G INTRINSIC17G OTHER17G TOTAL SUGAR
FAT 7G27% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, pureed soup of roasted butternut squash and pear with sage. Smooth, slightly sweet, and perfect for fall.
mainamericansoup🍪 sheet pan🍲 stockpot🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large butternut squash (at least 2lbs, should yield 2 cups roasted)
- 2 tablespoons extra virgin olive oil
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 2 carrots (peeled and chopped)
- 2 celery (peeled and chopped)
- 2 pears (peeled, cored and diced (I like using bartlett))
- 1/2 teaspoon salt & pepper
- 2 teaspoons dried sage
- 3 cups vegetable broth
- 1 tablespoon white wine vinegar (or balsamic vinegar)
At a glance
PER SERVING · TIME 60M
CAL 12%·PRO 8%
CARBS 46G77% OF CAL
12G FIBER0G ADDED17G INTRINSIC17G OTHER17G TOTAL SUGAR
FAT 7G27% OF CAL
1G SAT6G 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
- 839mg
- Total sugar
- 17g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 963mg
- Calcium
- 140mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 839MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.