Salt & Lavender · by Natasha★ 5.0 (5)
Roasted Butternut Squash and Cauliflower Soup
NUTRITION · PER SERVING65M COOK
CAL 12%·PRO 8%
CARBS 24G40% OF CAL
6G FIBER1G ADDED6G INTRINSIC11G OTHER7G TOTAL SUGAR
FAT 17G63% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash and cauliflower blended into a creamy, cozy soup with coconut milk and warm spices. A healthy, satisfying soup that's naturally dairy-free and full of vegetable flavor.
mainamericansoup🌀 blender🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten free
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium to large butternut squash (sliced in half lengthwise)
- 1 head cauliflower (broken into florets)
- 1 tablespoon olive oil + 2 tablespoons olive oil (divided)
- 1/2 teaspoon garlic powder + 1 teaspoon garlic powder (divided)
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- Salt & pepper (to taste)
- 1 (8.5 ounce) can coconut milk
- 2 (10 fluid ounce) cans veg or chicken broth
At a glance
PER SERVING · TIME 65M
CAL 12%·PRO 8%
CARBS 24G40% OF CAL
6G FIBER1G ADDED6G INTRINSIC11G OTHER7G TOTAL SUGAR
FAT 17G63% OF CAL
10G 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
- 50m
- Sodium
- 486mg
- Total sugar
- 7g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 838mg
- Calcium
- 57mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 486MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.