Easy Sweet Potato and Butternut Squash Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple and nutritious soup combining roasted butternut squash and sweet potato with vegetable broth. Smooth and creamy, it's a satisfying dinner that also freezes well for easy meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 onion (diced)
- 500 g butternut squash (peeled and chopped into small chunks (roughly 1cm cubes – See Note 1))
- 500 g sweet potato (peeled and chopped into small chunks (roughly 1cm cubes – See Note 1))
- 750 ml vegetable stock (from a cube is fine (I used Kallo Organic Vegetable Stock))
- Salt and black pepper (to taste (See Note 2))
At a glance
PER SERVING · TIME 40M
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
- 30m
- Sodium
- 293mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 889mg
- Calcium
- 74mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 293MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.