Erin Lives Whole · by Erin Antoniak★ 5.0 (12)
Butternut Squash Soup (Vegan, Dairy-free)
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 7%
CARBS 27G63% OF CAL
5G FIBER0G ADDED7G INTRINSIC15G OTHER7G TOTAL SUGAR
FAT 7G39% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, six-ingredient butternut squash soup made with onion, garlic, and vegetable broth. Silky and satisfying, made dairy-free and ready in under 30 minutes.
mainamericansoup🥄 saucepan🌀 blendergluten freevegetarian
View the full recipe on Erin Lives Whole →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tbsp olive oil
- 1 small white onion (diced)
- 2 tsp minced garlic
- 1 tsp salt
- 1/2 tsp pepper
- 6 heaping cups butternut squash (peeled and cubed)
- 4 cups vegetable broth
- optional: yogurt + thyme for garnish
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 7%
CARBS 27G63% OF CAL
5G FIBER0G ADDED7G INTRINSIC15G OTHER7G TOTAL SUGAR
FAT 7G39% OF CAL
1G SAT6G 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
- 1237mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 776mg
- Calcium
- 60mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1237MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.