The Forked Spoon · by Jessica Randhawa★ 4.8 (57)
Butternut Squash Soup Recipe
NUTRITION · PER SERVING85M COOK
CAL 10%·PRO 8%
CARBS 46G92% OF CAL
9G FIBER1G ADDED15G INTRINSIC22G OTHER15G TOTAL SUGAR
FAT 2G10% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy butternut squash soup made with sweet potato, apple, and warm spices. Naturally vegetarian and gluten-free; cozy fall comfort food with stovetop or slow cooker options.
mainamericansoup🌀 blender⏲️ slow cooker🫕 dutch oven🍲 stockpotdairy freegluten freevegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 2 medium yellow onions (chopped)
- 4 stalks celery (chopped)
- 5 carrots (chopped)
- 2 small sweet potatoes (peeled and cut into large chunks)
- 5 cloves garlic (chopped)
- 1 2-inch piece fresh ginger (peeled, roughly chopped and smashed)
- 2 apples (cored and diced)
- 2 medium butternut squash (peeled, seeded and chopped into 1-inch cubes)
- 2 teaspoon salt (plus more to taste)
- 1 teaspoon freshly ground black pepper (plus more to taste)
- 6 cups low-sodium vegetable broth (or water or low-sodium chicken broth (plus more as needed))
- Optional Toppings
At a glance
PER SERVING · TIME 85M
CAL 10%·PRO 8%
CARBS 46G92% OF CAL
9G FIBER1G ADDED15G INTRINSIC22G OTHER15G TOTAL SUGAR
FAT 2G10% OF CAL
0G SAT2G 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
- 25m
- Cook
- 1h
- Sodium
- 729mg
- Total sugar
- 15g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1178mg
- Calcium
- 96mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 729MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.