Cafe Delites · by Karina Carrel★ 5.0 (12)
Butternut Squash Soup
NUTRITION · PER SERVING65M COOK
CAL 12%·PRO 9%
CARBS 34G56% OF CAL
6G FIBER1G ADDED8G INTRINSIC19G OTHER9G TOTAL SUGAR
FAT 12G44% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety butternut squash soup enriched with cream, naturally thick from roasted squash. Rich and warming with subtle sweetness. A comforting main course soup perfect for autumn and winter.
mainamericansoup🌀 blender🥧 baking dish🍲 stockpot🔥 ovengluten free
View the full recipe on Cafe Delites →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pounds whole butternut squash (halved lengthwise and seeds removed)
- 2 carrots (peeled and diced)
- 1/4 cup olive oil (for roasting option)
- 2 teaspoons salt
- 1 teaspoon cracked pepper (to taste)
- 1 large onion (cut into wedges)
- 6 cloves garlic (minced or grated)
- 3-4 cups low sodium chicken stock (or broth - use veggie broth or stock for a vegetarian option.)
- 2 beef bouillon cubes (or chicken bouillon cubes, crumbled - use vegetable stock powder for vegetarian option.)
- 1/2 cup half and half (or heavy cream)
At a glance
PER SERVING · TIME 65M
CAL 12%·PRO 9%
CARBS 34G56% OF CAL
6G FIBER1G ADDED8G INTRINSIC19G OTHER9G TOTAL SUGAR
FAT 12G44% OF CAL
3G SAT9G 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
- 55m
- Sodium
- 1182mg
- Total sugar
- 9g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 973mg
- Calcium
- 150mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1182MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.