Half Baked Harvest · by Tieghan Gerard★ 4.6 (27)
Creamy Butternut Squash Sage Pesto Soup
NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 13%
CARBS 18G20% OF CAL
3G FIBER8G OTHER7G TOTAL SUGAR
FAT 31G77% OF CAL
15G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety butternut squash soup with sage, thyme, and a hint of heat. Elegant enough for Thanksgiving yet comforting enough for a regular dinner.
mainamericansoup⚙️ food processor🍪 sheet pan🍲 stockpot🔥 oven🌀 blendervegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 tablespoons salted butter or olive oil
- 3 cups cubed butternut squash
- 1 yellow onion cut into wedges
- 8 fresh sage leaves
- 2 tablespoons fresh thyme leaves
- salt and black pepper
- 8-12 cloves garlic
- 6-8 slices bacon, chopped ((omit if vegetarian))
- 4 cups broth
- 1 teaspoon chipotle chile powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1 tablespoon maple syrup
- 1 cup heavy creamy
- 1/3 cup basil pesto
- 1/2 cup grated cheddar cheese
- 2 teaspoons flour or cornstarch
At a glance
PER SERVING · TIME 45M
CAL 18%·PRO 13%
CARBS 18G20% OF CAL
3G FIBER8G OTHER7G TOTAL SUGAR
FAT 31G77% OF CAL
15G 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
- 15m
- Cook
- 30m
- Sodium
- 995mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 452mg
- Calcium
- 157mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 995MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.