Butternut Squash Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy butternut squash soup made with roasted squash, tart Granny Smith apples, coconut milk, and aromatic herbs like sage and thyme. It's warming and perfect for chilly weather, with a hint of cayenne spice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 medium butternut squash (about 4 pounds)
- 2 ½ tablespoons extra virgin olive oil (divided)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 medium yellow onion (diced)
- 3 medium granny smith apples (peeled and diced (Fuji or Honeycrisp are good alternatives))
- 3 cloves garlic (minced)
- 13.5 ounces coconut milk (or half and half)
- 3 to 4 cups chicken broth or stock (turkey or vegetable stock can also be used)
- 1 tablespoon fresh sage (finely chopped)
- 1 teaspoon fresh thyme (finely chopped)
- ½ teaspoon cayenne (optional (ground cinnamon is a good alternative))
- salt and pepper (to taste)
- toasted pumpkin seeds, a dollop of sour cream or a swirl of heavy cream, crispy bacon bits, chopped fresh herbs (thyme, parsley, rosemary), croutons smoked paprika, freshly cracked black pepper, ground cinnamon (sounds weird but it's sooo good!)
At a glance
PER SERVING · TIME 75M
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
- Sodium
- 1069mg
- Total sugar
- 28g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1442mg
- Calcium
- 107mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1069MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.