Seasons and Suppers · by Jennifer Maloney
Kabocha Squash Soup
NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 21%
CARBS 36G52% OF CAL
5G FIBER14G OTHER17G TOTAL SUGAR
FAT 11G37% OF CAL
4G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky kabocha squash soup enriched with apple cider, ginger, and cream. Topped with pepita crisps and parmesan, this seasonal autumn soup is both warming and elegant.
mainamericansoup🌀 blender🍪 sheet pan🍲 stockpot🔥 ovengluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 lb Kabocha squash
- 2 Tablespoons butter
- 1 medium yellow onion (sliced)
- 3 cloves garlic (sliced)
- 2-3 teaspoons ginger (fresh or jarred, or about 1/2 tsp dried ginger)
- 1/2 cup apple cider (or apple juice)
- 1 1/2 Tablespoons apple cider vinegar (or white wine vinegar)
- 2 sprigs fresh thyme (or about 1/4 tsp dried thyme leaves)
- 1 sprig rosemary (fresh or about 1/4 tsp dried rosemary)
- 2 bay leaves
- 6 cups vegetable or chicken broth
- 1/3 cup sour cream
- 2 Tablespoons whole milk
- 1/2 cup Parmesan cheese (coarsely grated )
- 2 Tablespoons pepitas (raw)
At a glance
PER SERVING · TIME 60M
CAL 14%·PRO 21%
CARBS 36G52% OF CAL
5G FIBER14G OTHER17G TOTAL SUGAR
FAT 11G37% OF CAL
4G SAT7G 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
- 45m
- Sodium
- 1025mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1355mg
- Calcium
- 227mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1025MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.