Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (2063)
Butternut Squash Soup
NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 15%
CARBS 45G67% OF CAL
6G FIBER7G SUGAR32G OTHER
FAT 9G29% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety soup of roasted butternut squash blended with vegetable broth, herbs, and warm spices. It's subtly sweet and earthy with a silky texture. Perfect as a fall or winter main course or served with bread.
mainamericansoup🍲 stockpot🌀 blenderdairy freeveganvegetarian
View the full recipe on Love and Lemons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion (chopped)
- ½ teaspoon sea salt
- 1 (3-pound) butternut squash (peeled, seeded, and cubed)
- 3 garlic cloves (chopped)
- 1 tablespoon chopped fresh sage
- ½ tablespoon minced fresh rosemary
- 1 teaspoon grated fresh ginger
- 3 to 4 cups vegetable broth
- Freshly ground black pepper
- Chopped parsley
- Toasted pepitas
- Crusty bread
At a glance
PER SERVING · TIME 45M
CAL 14%·PRO 15%
CARBS 45G67% OF CAL
6G FIBER7G SUGAR32G OTHER
FAT 9G29% 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
- 10m
- Cook
- 35m
- Sodium
- 559mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 878mg
- Calcium
- 68mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 559MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.