Budget Bytes · by Beth Moncel★ 5.0 (11)
Butternut Squash Soup
NUTRITION · PER SERVING55M COOK
CAL 14%·PRO 9%
CARBS 29G41% OF CAL
5G FIBER0G ADDED8G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 18G58% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, creamy soup of roasted butternut squash with sage and nutmeg. Cozy and rich, perfect for fall.
mainamericansoup🍪 sheet pan🔥 oven🌀 blendergluten free
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 lbs. butternut squash (4 cups cubed, $3.08*)
- 1 yellow onion ($0.70)
- 2 Tbsp olive oil ($0.44)
- ¼ tsp salt ($0.02)
- ¼ tsp pepper ($0.02)
- 3 cups chicken broth ($0.39**)
- ⅛ tsp nutmeg ($0.02)
- ¼ tsp rubbed sage ($0.02)
- ½ cup heavy cream ($0.83)
At a glance
PER SERVING · TIME 55M
CAL 14%·PRO 9%
CARBS 29G41% OF CAL
5G FIBER0G ADDED8G INTRINSIC16G OTHER8G TOTAL SUGAR
FAT 18G58% OF CAL
7G SAT11G 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
- 40m
- Sodium
- 845mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 876mg
- Calcium
- 81mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 845MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.