The Mediterranean Dish · by Omayah Atassi★ 4.7 (7)
Butternut Squash Soup with Apple, Fennel, and Aleppo Pepper
NUTRITION · PER SERVING75M COOK
CAL 11%·PRO 6%
CARBS 46G84% OF CAL
7G FIBER0G ADDED25G INTRINSIC13G OTHER25G TOTAL SUGAR
FAT 5G21% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety butternut squash soup balanced with tart apple cider vinegar, fennel, and aleppo pepper. It's elegant enough for company and naturally vegetarian.
mainmediterraneansoup🌀 blender🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium butternut squash ((about 2 1/2 pounds), halved and seeded)
- 2 tablespoons extra virgin olive oil (divided, plus more to serve)
- Kosher salt
- 4 sweet apples, (halved and cored)
- 1 medium fennel bulb, (trimmed and thinly sliced)
- 4 cups vegetable broth
- 1 teaspoon Aleppo pepper flakes, (plus more for garnish)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon freshly ground black pepper
- Roasted pepitas ((optional), for garnish)
- Chopped fresh parsley ((optional), for garnish)
At a glance
PER SERVING · TIME 75M
CAL 11%·PRO 6%
CARBS 46G84% OF CAL
7G FIBER0G ADDED25G INTRINSIC13G OTHER25G TOTAL SUGAR
FAT 5G21% 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
- 15m
- Cook
- 1h
- Sodium
- 722mg
- Total sugar
- 25g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 937mg
- Calcium
- 69mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.