Emily Bites · by Emily Bites★ 5.0 (5)
Butternut Squash Soup
NUTRITION · PER SERVING55M COOK
CAL 7%·PRO 7%
CARBS 18G51% OF CAL
3G FIBER0G ADDED0G INTRINSIC10G OTHER5G TOTAL SUGAR
FAT 7G48% OF CAL
4G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety blended soup of roasted butternut squash and cream cheese with warm spices like marjoram and cayenne. Rich and comforting, perfect for fall.
mainamericansoup🌀 blender🍲 stockpotgluten freevegetarian
View the full recipe on Emily Bites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 tablespoons light butter (I use Land O'Lakes)
- 6 tablespoons chopped onion
- 6 cups peeled and cubed butternut squash
- 3 cups vegetable broth
- ½ teaspoon dried marjoram
- ¼ teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 4 oz 1/3 less fat cream cheese
- Pumpkin pie spice (sprinkled to taste (optional))
At a glance
PER SERVING · TIME 55M
CAL 7%·PRO 7%
CARBS 18G51% OF CAL
3G FIBER0G ADDED0G INTRINSIC10G OTHER5G TOTAL SUGAR
FAT 7G48% OF CAL
4G SAT3G 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
- 20m
- Cook
- 35m
- Sodium
- 451mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 546mg
- Calcium
- 65mg
- Iron
- 0.47mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 451MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.