Once Upon a Chef · by Jennifer Segal★ 4.6 (187)
Butternut Squash Soup
NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 7%
CARBS 29G54% OF CAL
4G FIBER4G ADDED7G INTRINSIC13G OTHER11G TOTAL SUGAR
FAT 11G47% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, flavorful butternut squash soup with roasted peppers and aromatic herbs. Smooth and comforting, it's perfect for a cozy fall meal.
mainamericansoup🌀 blender🍲 stockpotgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2½ pounds pre-cut butternut squash, (7 to 8 cups, cubed (see note))
- 1 red bell pepper, (roughly chopped)
- 1 medium yellow onion, (roughly chopped)
- 3 cloves garlic, (smashed and peeled)
- 7 cups water
- 1 tablespoon salt
- 2 tablespoons sugar
- ¾ cup heavy cream, (plus more for serving)
- 1 teaspoon chopped fresh thyme ((or 1 teaspoon curry powder for a different flavor profile))
At a glance
PER SERVING · TIME 50M
CAL 11%·PRO 7%
CARBS 29G54% OF CAL
4G FIBER4G ADDED7G INTRINSIC13G OTHER11G TOTAL SUGAR
FAT 11G47% OF CAL
6G SAT5G 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
- 35m
- Sodium
- 1181mg
- Total sugar
- 11g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 738mg
- Calcium
- 74mg
- Iron
- 0.57mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1181MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.