Brown Eyed Baker · by Michelle Lettrich★ 4.8 (13)
Butternut Squash Soup Recipe
NUTRITION · PER SERVING75M COOK
CAL 15%·PRO 7%
CARBS 27G35% OF CAL
5G FIBER1G ADDED6G INTRINSIC15G OTHER7G TOTAL SUGAR
FAT 23G66% OF CAL
13G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, elegant butternut squash soup finished with cream and nutmeg. Smooth and rich, perfect for fall meals.
mainamericansoup🍪 sheet pan⚙️ food processor♒ steamer🫕 dutch oven🌀 blendergluten freevegetarian
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 tablespoons unsalted butter
- 1 shallot (minced)
- 1 butternut squash
- 6 cups water
- 1 teaspoon salt
- ½ cup heavy cream
- 1 teaspoon dark brown sugar
- Pinch of grated nutmeg
At a glance
PER SERVING · TIME 75M
CAL 15%·PRO 7%
CARBS 27G35% OF CAL
5G FIBER1G ADDED6G INTRINSIC15G OTHER7G TOTAL SUGAR
FAT 23G66% OF CAL
13G SAT9G 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
- 30m
- Cook
- 45m
- Sodium
- 604mg
- Total sugar
- 7g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 799mg
- Calcium
- 85mg
- Iron
- 0.58mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 604MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.