Butternut Squash Soup
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Averie Cooks · by Averie Sunshine★ 4.6 (10)

Butternut Squash Soup

NUTRITION · PER SERVING80M COOK
CAL 21%·PRO 15%
CARBS 50G47% OF CAL
11G FIBER0G ADDED0G INTRINSIC22G OTHER17G TOTAL SUGAR
FAT 25G53% OF CAL
11G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy fall soup made from roasted butternut squash, sweet potatoes, and carrots with sage and thyme, finished with coconut milk. Served warm, it's comforting and earthy.

mainamericansoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 medium acorn squash (halved and seeded)
  • 1 tablespoon olive oil
  • 1 tablespoon granulated sugar
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 1 pound butternut squash (peeled and cubed into 1-inch pieces*)
  • 4 medium to large carrots (peeled and cubed into 1-inch pieces)
  • 1 large sweet potato (peeled and cubed into 1-inch pieces)
  • 4 tablespoons olive oil (divided)
  • 1 small to medium yellow onion (finely diced)
  • 3 to 5 cloves garlic (finely minced)
  • 4 cups reduced sodium vegetable broth
  • 4 fresh sage leaves (finely chopped (or 1 teaspoon dried sage, or to taste))
  • 2 bay leaves
  • 1 sprig fresh thyme (or 1/2 teaspoon dried thyme, or to taste)
  • 1 teaspoon cinnamon
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1 cup full fat coconut milk (or as desired for consistency**)
  • Kale chips
  • Pomegranate arils
  • Pumpkin seeds
  • Toasted or fried sage leaves
PREP
20M
SODIUM
816MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.