My Baking Addiction · by Jamie Lothridge★ 4.2 (14)
Butternut Squash Soup
NUTRITION · PER SERVING75M COOK
CAL 10%·PRO 13%
CARBS 26G53% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER10G TOTAL SUGAR
FAT 9G39% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Butternut squash soup is a creamy bisque balancing sweet roasted squash and apples with warm ginger and warming spices. It works as a simple weeknight dinner or an elegant holiday starter.
mainsoup🍪 sheet pan🌀 blender🫕 dutch oven🔥 ovengluten free
View the full recipe on My Baking Addiction →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 large butternut squash (or 2 small (about 3-4 lbs total), peeled, seeded and cubed)
- 3 tablespoons olive oil (divided)
- kosher salt
- black pepper
- 1 tablespoon butter
- 2 apples (peeled and diced (I used Gala))
- 1 inch piece of fresh ginger (peeled and grated or minced (about 1 1/2 tablespoons))
- 1 medium onion (chopped)
- 1/4 teaspoon cinnamon
- 1/2 teaspoon allspice
- pinch of ground cardamom (optional)
- 6 cups stock (chicken, turkey or vegetable)
At a glance
PER SERVING · TIME 75M
CAL 10%·PRO 13%
CARBS 26G53% OF CAL
3G FIBER0G ADDED0G INTRINSIC12G OTHER10G TOTAL SUGAR
FAT 9G39% OF CAL
1G SAT7G 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
- 1h
- Sodium
- 462mg
- Total sugar
- 10g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 636mg
- Calcium
- 42mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 462MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.