An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (4)
Creamy Butternut Squash Soup
NUTRITION · PER SERVING55M COOK
CAL 23%·PRO 19%
CARBS 66G56% OF CAL
8G FIBER0G ADDED6G INTRINSIC52G OTHER6G TOTAL SUGAR
FAT 20G38% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy butternut squash soup enriched with cream and topped with Parmesan croutons. A smooth, satisfying bowl with warming spices and subtle sweetness.
mainamericansoup🍪 sheet pan🍲 stockpot🌀 blender🔥 ovengluten freevegetarian
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- 1½ tablespoons olive oil (or butter if you prefer)
- 1 leek ((cleaned & sliced))
- 1 pound butternut squash ((cubed))
- 3 medium potatoes ((cubed))
- 2 tablespoons fresh parsley ((chopped))
- ¼ teaspoon salt ((to taste))
- 1-2 dashes pepper
- 3 cups vegetable broth (homemade or store bought)
- ¼ cup cream heavy or whipping cream
- 4 slices day old crusty bread (regular or gluten free) ((about 2 cups, remove crusts if desired))
- 2 tablespoons olive oil
- 2 tablespoons freshly grated parmesan cheese
At a glance
PER SERVING · TIME 55M
CAL 23%·PRO 19%
CARBS 66G56% OF CAL
8G FIBER0G ADDED6G INTRINSIC52G OTHER6G TOTAL SUGAR
FAT 20G38% OF CAL
5G SAT14G 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
- 25m
- Sodium
- 999mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1159mg
- Calcium
- 101mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 999MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.