Family Food on the Table · by Kathryn Doherty★ 5.0 (1)
Butternut Squash Soup
NUTRITION · PER SERVING65M COOK
CAL 20%·PRO 17%
CARBS 37G38% OF CAL
8G FIBER0G ADDED11G INTRINSIC18G OTHER11G TOTAL SUGAR
FAT 27G62% OF CAL
21G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash soup is a creamy, velvety blend of roasted squash with warm spices like cinnamon and nutmeg. It's comforting, naturally sweet, and perfect for fall.
mainamericansoup🌀 blender🍪 sheet pan🫕 dutch oven🍲 stockpot🔥 oven
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium butternut squash
- 1 tablespoon extra-virgin olive oil (divided)
- Salt and pepper
- 1 small onion (chopped)
- 1 celery rib (chopped)
- 2 cloves garlic (minced)
- 2-3 cups low-sodium chicken or vegetable broth
- 1 (15 oz.) can coconut milk (or substitute heavy cream of half and half)
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne
- Croutons (pepitas or pumpkin seeds, bacon, chives, goat cheese or blue cheese, fried sage, fresh chopped herbs, etc.)
At a glance
PER SERVING · TIME 65M
CAL 20%·PRO 17%
CARBS 37G38% OF CAL
8G FIBER0G ADDED11G INTRINSIC18G OTHER11G TOTAL SUGAR
FAT 27G62% OF CAL
21G 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
- 5m
- Cook
- 1h
- Sodium
- 665mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1195mg
- Calcium
- 100mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 665MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.