Bakerita · by Rachel Conners★ 4.7 (3)
Honeynut Squash Soup
NUTRITION · PER SERVING35M COOK
CAL 29%·PRO 17%
CARBS 60G41% OF CAL
12G FIBER0G ADDED16G INTRINSIC31G OTHER16G TOTAL SUGAR
FAT 40G62% OF CAL
24G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, low-calorie squash soup roasted and blended with coconut milk and vegetable broth. Naturally vegan and gluten-free, ready in under 35 minutes with only 8 ingredients.
mainamericansoup🌀 blender🍪 sheet pan🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium honeynut squash
- 1 large shallot (peeled & quartered)
- 1 large onion (peeled & quartered)
- 2 tablespoons olive oil (or other oil of choice)
- 5 medium garlic cloves
- 1 (15 oz.) can full-fat coconut milk
- ½ to 1 cup vegetable broth (or water, depending on how thick you like it)
- ½ teaspoon dried thyme
- Salt & pepper (to taste)
At a glance
PER SERVING · TIME 35M
CAL 29%·PRO 17%
CARBS 60G41% OF CAL
12G FIBER0G ADDED16G INTRINSIC31G OTHER16G TOTAL SUGAR
FAT 40G62% OF CAL
24G SAT16G 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
- Cook
- 25m
- Sodium
- 336mg
- Total sugar
- 16g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1851mg
- Calcium
- 131mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 336MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.