Jessica in the Kitchen · by Jessica Hylton★ 5.0 (15)
Butternut Squash Soup
NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 6%
CARBS 22G65% OF CAL
4G FIBER0G ADDED6G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 5G34% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky roasted butternut squash soup with a balance of sweet and earthy flavors. Finished with lime juice, it's creamy, bright, and ready in 30 minutes.
mainamericansoup🌀 blender🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ tablespoons olive oil
- 1 medium onion
- 3 garlic cloves (minced)
- 2 pounds butternut squash (peeled, seeds removed, and cubed)
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon fresh thyme leaves
- 1 ½ cups vegetable broth
- 2 cups vegan milk (soy milk, almond milk or coconut milk or oat milk )
- 2 teaspoons lime juice
At a glance
PER SERVING · TIME 30M
CAL 7%·PRO 6%
CARBS 22G65% OF CAL
4G FIBER0G ADDED6G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 5G34% 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
- 20m
- Sodium
- 207mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 591mg
- Calcium
- 166mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 207MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.