Making Thyme for Health · by Sarah Rotavera
Miso-Ginger Butternut Squash Soup
NUTRITION · PER SERVING75M COOK
CAL 13%·PRO 12%
CARBS 41G62% OF CAL
12G FIBER16G OTHER14G TOTAL SUGAR
FAT 12G40% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky, warming butternut squash soup infused with umami from miso and heat from ginger. Creamy without dairy, rich with roasted flavor.
mainamericansoup🍪 sheet pan🍲 stockpot🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 lbs butternut squash (yields about 3 cups cooked flesh)
- 1 tablespoon extra virgin olive oil
- 1 onion (finely chopped (about 1-1½ cups))
- 3-4 carrots (peeled and finely chopped (about ¾ cup))
- 3-4 celery ribs (finely chopped (about ½ cup))
- 1 tablespoon grated ginger* (about 2-inches (can use less/more, if desired))
- 3-4 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric (or 2 teaspoons fresh grated turmeric)
- 2 tablespoons white miso paste
- 3-4 cups vegetable broth
- ½ cup coconut milk
At a glance
PER SERVING · TIME 75M
CAL 13%·PRO 12%
CARBS 41G62% OF CAL
12G FIBER16G OTHER14G TOTAL SUGAR
FAT 12G40% OF CAL
7G SAT5G 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
- 15m
- Sodium
- 1033mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1109mg
- Calcium
- 166mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1033MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.