Joy Food Sunshine · by Laura Sandford★ 5.0 (11)
Butternut Squash Soup
NUTRITION · PER SERVING45M COOK
CAL 8%·PRO 2%
CARBS 11G27% OF CAL
1G FIBER5G ADDED2G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 14G73% OF CAL
8G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky butternut squash soup with roasted vegetables and warm fall spices like cinnamon and nutmeg, finished with cream. Comforting and lightly sweet.
mainamericansoup🌀 blender🍲 stockpotgluten freevegetarian
View the full recipe on Joy Food Sunshine →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- ¼ cup salted butter
- ½ cup onion (diced (half of a small onion))
- 1 cup celery (diced (2 stalks celery))
- 1 cup carrot (peeled and diced (1 large carrot))
- 1 pound butternut squash (peeled and chopped (about 2 cups))
- 4 cups water
- ¼ cup maple syrup
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon black pepper
- 1 ½ teaspoons sea salt
- 2 cups heavy cream ((1 pint))
- ½ teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
At a glance
PER SERVING · TIME 45M
CAL 8%·PRO 2%
CARBS 11G27% OF CAL
1G FIBER5G ADDED2G INTRINSIC3G OTHER7G TOTAL SUGAR
FAT 14G73% OF CAL
8G 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
- 15m
- Cook
- 30m
- Sodium
- 45mg
- Total sugar
- 7g
- Added sugar
- 5g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 183mg
- Calcium
- 42mg
- Iron
- 0.13mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 45MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.