Chili Pepper Madness · by Mike Hultquist★ 4.9 (49)
Butternut Squash Soup
NUTRITION · PER SERVING45M COOK
CAL 9%·PRO 11%
CARBS 29G67% OF CAL
5G FIBER7G SUGAR17G OTHER
FAT 5G28% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy butternut squash soup enriched with herbs and spices, silky from blending. Serve hot for a warming meal, or freeze for later.
mainamericansoup🌀 blender⚙️ food processor🫕 dutch oven🍲 stockpotdairy freegluten free
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 tablespoons olive oil
- 3 pound butternut squash (peeled and chopped (seeds removed))
- 1 large onion (chopped (white or yellow))
- 1 large bell pepper (chopped (use jalapeno peppers or hotter for a spicy version))
- 1 stalk celery (chopped)
- 5 cloves garlic (chopped)
- 2 tablespoons paprika (I use hot paprika)
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 teaspoon cayenne pepper
- 1 teaspoon cumin
- Salt and pepper to taste
- 4 cups chicken stock (use vegetable stock for a vegetarian version – you can use up to 6 cups for thinner soup)
- For Garnish. Toasted pepitas (optional), red chili flakes, fresh chopped parsley
At a glance
PER SERVING · TIME 45M
CAL 9%·PRO 11%
CARBS 29G67% OF CAL
5G FIBER7G SUGAR17G OTHER
FAT 5G28% OF CAL
1G SAT4G 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
- 283mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 858mg
- Calcium
- 103mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.