Skinnytaste · by Gina Homolka★ 5.0 (15)
Butternut Squash Soup
NUTRITION · PER SERVING60M COOK
CAL 6%·PRO 5%
CARBS 23G74% OF CAL
4G FIBER0G ADDED8G INTRINSIC11G OTHER8G TOTAL SUGAR
FAT 4G28% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy butternut squash soup sweetened with apple and warmed with ginger, cinnamon, and paprika. Made with coconut milk for a rich, dairy-free base. Serves as a cozy main course for lunch or dinner.
mainamericansoup🌀 blender🫕 dutch oven🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoons olive oil
- 6 cups cubed (peeled butternut squash (about 30 ounces))
- 1 large sweet apple (peeled and roughly chopped)
- 1 small onion (roughly chopped)
- 2 tablespoon chopped fresh sage
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoon paprika
- 4 1/2 cups vegetable broth
- 1/2 cup canned light coconut milk (plus more for garnish)
- 1 tablespoon fresh grated ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
At a glance
PER SERVING · TIME 60M
CAL 6%·PRO 5%
CARBS 23G74% OF CAL
4G FIBER0G ADDED8G INTRINSIC11G OTHER8G TOTAL SUGAR
FAT 4G28% OF CAL
1G SAT2G 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
- 20m
- Cook
- 40m
- Sodium
- 640mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 585mg
- Calcium
- 57mg
- Iron
- 0.79mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 640MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.