Lexi's Clean Kitchen · by Lexi
French Squash Soup
NUTRITION · PER SERVING10M COOK
CAL 18%·PRO 17%
CARBS 70G79% OF CAL
13G FIBER0G ADDED24G INTRINSIC33G OTHER24G TOTAL SUGAR
FAT 9G22% OF CAL
4G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet and savory blended soup made with roasted butternut squash, pear, and onion seasoned with Herbes de Provence. The combination of squash and pear creates a decadent, autumnal flavor. Serve as a main course or starter.
mainfrenchsoup🍪 sheet pan🫕 dutch oven🔥 oven🌀 blendergluten free
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium butternut (acorn, or kabocha squash, or a combination)
- 2 tablespoons melted ghee or avocado oil (divided)
- 2 teaspoons salt (divided)
- 1 teaspoon ground black pepper
- 1 large onion (chopped)
- 2 pears (peeled, cored, and diced)
- 6 cups chicken broth
- 1 teaspoon herbes de Provence
- Fresh tarragon (for garnish (optional))
At a glance
PER SERVING · TIME 10M
CAL 18%·PRO 17%
CARBS 70G79% OF CAL
13G FIBER0G ADDED24G INTRINSIC33G OTHER24G TOTAL SUGAR
FAT 9G22% OF CAL
4G 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
- 10m
- Sodium
- 2551mg
- Total sugar
- 24g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1744mg
- Calcium
- 135mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2551MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.