Naturally Ella · by Erin Alderson★ 4.7
Ginger Butternut Squash Soup
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 22%
CARBS 82G76% OF CAL
10G FIBER62G OTHER10G TOTAL SUGAR
FAT 12G25% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth butternut squash soup infused with ginger and served with optional rice. Rich and warming, adaptable to lighter or heavier preparations.
mainsoup🌀 blendervegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Soup
- 1 tablespoon olive oil
- 1/2 cup diced white onion
- 1 tablespoon fresh minced ginger
- 4 cups cubed butternut squash
- 4 cups vegetable broth
- 1/2 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1/4 cup heavy cream (optional)
- For Serving
- Soy Sauce/Tamari
- Cilantro
- Toasted Sesame Seeds
- Cooked Brown Rice
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 22%
CARBS 82G76% OF CAL
10G FIBER62G OTHER10G TOTAL SUGAR
FAT 12G25% OF CAL
1G SAT10G 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
- 1726mg
- 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
- 1177mg
- Calcium
- 166mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1726MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.