Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (1)
Butternut Squash Soup
NUTRITION · PER SERVING40M COOK
CAL 13%·PRO 11%
CARBS 44G68% OF CAL
8G FIBER0G ADDED0G INTRINSIC24G OTHER11G TOTAL SUGAR
FAT 10G34% OF CAL
4G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy autumn soup of butternut squash, shallots, sage, and nutmeg. Warming and comforting, perfect as a light main or starter on a cool day.
mainamericansoup🌀 blender🫕 dutch ovengluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ⅔ cup chopped shallot (2-3 shallots)
- 2 cloves garlic (minced)
- 1 tablespoon chopped fresh sage leaves
- 2 - 2½ cups low sodium vegetable broth (use 2 cups broth for 6 cups cubed squash or 2 ½ cups broth for 8 cups cubed squash*)
- 1 large carrot (thinly sliced )
- 1 large or 2 small butternut squash (about 3 pounds, peeled, seeded and chopped into 1-inch pieces, 6-8 cups chopped)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- scant ⅛ teaspoon ground nutmeg
At a glance
PER SERVING · TIME 40M
CAL 13%·PRO 11%
CARBS 44G68% OF CAL
8G FIBER0G ADDED0G INTRINSIC24G OTHER11G TOTAL SUGAR
FAT 10G34% OF CAL
4G SAT6G 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
- 20m
- Sodium
- 378mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1292mg
- Calcium
- 89mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 378MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.