Bowl of Delicious · by Elizabeth Lindemann★ 4.9 (53)
Ginger Turmeric Butternut Squash Soup
NUTRITION · PER SERVING20M COOK
CAL 13%·PRO 8%
CARBS 27G42% OF CAL
9G FIBER8G SUGAR11G OTHER
FAT 18G61% OF CAL
15G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm, creamy butternut squash soup infused with ginger and turmeric for healing warmth and bright flavor. Finished with pumpkin seeds for crunch.
mainamericansoup🌀 blender🍲 stockpotgluten free
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Nutrition & ingredients
Ingredients
serves 6- 1 large butternut squash (cooked (see notes))
- 2 tablespoons fresh ginger (peeled and chopped)
- 1 onion (diced)
- 1 tablespoon coconut oil (or olive oil, or butter)
- 2 cups chicken stock/broth (or vegetable broth, for vegetarian/vegan)
- 15 oz. canned coconut milk
- kosher salt (to taste)
- black pepper (to taste)
- 1 teaspoon ground turmeric
- roasted squash or pumpkin seeds and fresh cilantro (for serving (optional))
At a glance
PER SERVING · TIME 20M
CAL 13%·PRO 8%
CARBS 27G42% OF CAL
9G FIBER8G SUGAR11G OTHER
FAT 18G61% OF CAL
15G SAT2G 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
- 5m
- Cook
- 15m
- Sodium
- 527mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 819mg
- Calcium
- 109mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 527MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.