An Italian in my Kitchen · by Rosemary Molloy
Carrot Squash Soup
NUTRITION · PER SERVING70M COOK
CAL 12%·PRO 7%
CARBS 18G31% OF CAL
4G FIBER0G ADDED6G INTRINSIC9G OTHER6G TOTAL SUGAR
FAT 18G67% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cozy fall soup of sweet roasted carrots and squash with rosemary, topped with pumpkin seeds and croutons. Light yet satisfying, it captures autumn flavors in a simple, comforting bowl.
mainamericansoupdairy freeveganvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- ½ onion or 1 shallot (chopped)
- ½-1 stalk celery (chopped)
- 1-2¼ sprigs rosemary
- 1½ cups carrots (chopped) (200 g)
- 2 cups squash (butternut or acorn) (chopped) (250 g)
- 3⅓ cups vegetable broth (homemade or store bought) (800 ml)
- 2-3 dashes black pepper
- 2-3 tablespoons olive oil
- 2-3 tablespoons pumpkin seeds
- ⅓-½ cup croutons
At a glance
PER SERVING · TIME 70M
CAL 12%·PRO 7%
CARBS 18G31% OF CAL
4G FIBER0G ADDED6G INTRINSIC9G OTHER6G TOTAL SUGAR
FAT 18G67% OF CAL
3G SAT15G 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
- 40m
- Sodium
- 609mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 488mg
- Calcium
- 49mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 609MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.