Oh My Veggies · by Liz★ 5.0 (3)
Roasted Butternut Squash and Fennel Soup with Cheese Tortellini
NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 22%
CARBS 52G60% OF CAL
6G FIBER0G ADDED12G INTRINSIC34G OTHER12G TOTAL SUGAR
FAT 12G31% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, puréed soup of roasted butternut squash, fennel, apple, and carrot, topped with cheese tortellini for substance. Comforting and creamy, it makes a satisfying main course.
mainamericansoup🍪 sheet pan🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups peeled and cubed butternut squash (about 1 to 1 1/2-inches in size)
- 1 cup peeled and chopped carrots (about 1 to 1 1/2-inches in size)
- 1 medium fennel bulb (trimmed and quartered (reserve a few fronds for garnish))
- 1 medium red apple (cored and quartered)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4-5 cups vegetable broth
- 1 9-ounce package fresh cheese tortellini
- 1/4 teaspoon crushed red pepper flakes
At a glance
PER SERVING · TIME 60M
CAL 18%·PRO 22%
CARBS 52G60% OF CAL
6G FIBER0G ADDED12G INTRINSIC34G OTHER12G TOTAL SUGAR
FAT 12G31% OF CAL
3G SAT9G 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
- 50m
- Sodium
- 1336mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 681mg
- Calcium
- 158mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1336MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.