Cooking Classy · by Jaclyn★ 5.0 (4)
Butternut Squash Soup
NUTRITION · PER SERVING90M COOK
CAL 16%·PRO 14%
CARBS 42G54% OF CAL
8G FIBER0G ADDED13G INTRINSIC21G OTHER13G TOTAL SUGAR
FAT 16G46% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy autumn soup of roasted butternut squash with apple, sage, and herbs. Rich and comforting with a subtle sweetness and warm spices, perfect for cold weather.
mainamericansoup🌀 blender🍪 sheet pan🍲 stockpot🔥 ovengluten free
View the full recipe on Cooking Classy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 (2 lb) butternut squashes, (halved and seeds and stringy flesh removed)
- 2 Tbsp olive oil
- 1 (8 oz) granny smith apple, (peeled, cored and chopped)
- Salt and freshly ground black pepper
- 1 cup diced yellow onion
- 2 garlic cloves, (minced)
- 4 cups low-sodium chicken broth
- 2 tsp minced fresh sage*
- 1 tsp minced fresh thyme ((optional))
- 1 tsp minced fresh rosemary ((optional))
- 1/8 tsp ground nutmeg
- 1/2 cup pecans, (toasted and chopped)
- 1/3 cup heavy cream, (or more to taste)
At a glance
PER SERVING · TIME 90M
CAL 16%·PRO 14%
CARBS 42G54% OF CAL
8G FIBER0G ADDED13G INTRINSIC21G OTHER13G TOTAL SUGAR
FAT 16G46% OF CAL
4G SAT12G 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
- 1h 15m
- Sodium
- 567mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1274mg
- Calcium
- 101mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 567MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.