Little Sunny Kitchen · by Diana★ 5.0 (15)
Butternut Squash Soup
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 7%
CARBS 30G92% OF CAL
6G FIBER0G ADDED7G INTRINSIC18G OTHER7G TOTAL SUGAR
FAT 2G11% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, smooth butternut squash soup seasoned with curry powder and aromatic spices. This vegetarian soup is comforting for colder days and can be made in 30 minutes.
mainsoup🍪 sheet pan🥄 saucepan🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 kg butternut squash
- 1 tsp olive oil
- 1 onion (diced)
- 2 cloves garlic (minced)
- 1 tsp curry powder (optional)
- 1/4 tsp ground black pepper (optional)
- 1/2 tsp garlic powder (optional)
- 900 ml water (hot)
- 1/2 tsp salt
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 7%
CARBS 30G92% OF CAL
6G FIBER0G ADDED7G INTRINSIC18G OTHER7G TOTAL SUGAR
FAT 2G11% OF CAL
0G SAT1G 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
- 5m
- Cook
- 25m
- Sodium
- 301mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 878mg
- Calcium
- 70mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 301MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.