Diethood · by Katerina Petrovska★ 5.0 (4)
Butternut Squash Soup
NUTRITION · PER SERVING45M COOK
CAL 12%·PRO 10%
CARBS 37G63% OF CAL
7G FIBER0G ADDED0G INTRINSIC18G OTHER11G TOTAL SUGAR
FAT 10G38% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy butternut squash soup enriched with butter and milk, seasoned with thyme, rosemary, and a whisper of nutmeg. Warm and comforting, it's ideal for cool fall and winter meals.
mainamericansoup🌀 blender🫕 dutch oven🍲 stockpotgluten freevegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon butter
- 2 tablespoons olive oil
- 2 pounds butternut squash (peeled, seeded, and cubed (about 1.5 to 2-inch cubes))
- 3 carrots (sliced)
- 2 celery ribs (sliced)
- 1 yellow onion (sliced)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and fresh ground black pepper (to taste)
- 4 cloves garlic (minced)
- 4 cups low sodium vegetable broth
- ¼ cup milk (or half-and-half (you can also use heavy cream))
- ⅛ teaspoon ground nutmeg
- chopped fresh chives (for garnish, optional)
- chopped fresh parsley (for garnish, optional)
At a glance
PER SERVING · TIME 45M
CAL 12%·PRO 10%
CARBS 37G63% OF CAL
7G FIBER0G ADDED0G INTRINSIC18G OTHER11G TOTAL SUGAR
FAT 10G38% OF CAL
2G SAT8G 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
- 30m
- Sodium
- 374mg
- Total sugar
- 11g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1092mg
- Calcium
- 125mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 374MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.