Eating Bird Food · by Brittany Mullins★ 4.9 (27)
Butternut Squash Soup
NUTRITION · PER SERVING65M COOK
CAL 23%·PRO 18%
CARBS 43G38% OF CAL
10G FIBER0G ADDED17G INTRINSIC16G OTHER17G TOTAL SUGAR
FAT 32G63% OF CAL
19G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky butternut squash soup enriched with coconut milk and flavored with ginger, sage, and warm spices. It's naturally sweet with a hint of savory depth. Perfect for fall and early winter meals.
mainamericansoup🌀 blender🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Tablespoons olive oil
- 5 cloves garlic (minced)
- 3 teaspoons fresh ginger (minced)
- 1 medium yellow onion (about 1 ½ cups, chopped)
- 5 medium carrots (peeled and chopped)
- 1 medium apple (peeled and chopped)
- 5 cups butternut squash (peeled and chopped (1 medium-sized squash))
- 1 Tablespoon fresh sage (chopped)
- 32 oz vegetable broth
- 1 cup canned coconut milk (I used full-fat)
- 1 teaspoon sea salt
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- pinch of ground nutmeg
- pinch of cayenne pepper (optional)
- additional coconut milk, roasted pepitas and fresh sage (for serving)
At a glance
PER SERVING · TIME 65M
CAL 23%·PRO 18%
CARBS 43G38% OF CAL
10G FIBER0G ADDED17G INTRINSIC16G OTHER17G TOTAL SUGAR
FAT 32G63% OF CAL
19G SAT13G 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
- 50m
- Sodium
- 740mg
- Total sugar
- 17g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1270mg
- Calcium
- 108mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 740MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.