House of Nash Eats · by Amy Nash★ 5.0 (1)
Butternut Squash Soup Recipe
NUTRITION · PER SERVING65M COOK
CAL 21%·PRO 13%
CARBS 52G49% OF CAL
9G FIBER0G ADDED12G INTRINSIC31G OTHER12G TOTAL SUGAR
FAT 25G53% OF CAL
8G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy butternut squash soup made by roasting the squash with aromatics and fresh rosemary, then blending with broth and cream. Smooth, warming, and perfect for cooler weather.
mainamericansoup🍪 sheet pan🔥 oven🌀 blendergluten free
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Nutrition & ingredients
Ingredients
serves 4- 1 (3-4 pound) butternut squash
- 1 large onion, (peeled and quartered)
- 1 sprig rosemary
- 1 head garlic
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups vegetable or chicken stock
- 1/2 cup heavy cream
At a glance
PER SERVING · TIME 65M
CAL 21%·PRO 13%
CARBS 52G49% OF CAL
9G FIBER0G ADDED12G INTRINSIC31G OTHER12G TOTAL SUGAR
FAT 25G53% OF CAL
8G SAT17G 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
- 50m
- Sodium
- 1082mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1471mg
- Calcium
- 140mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1082MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.