Alexandra's Kitchen · by Alexandra Stafford★ 4.8
Roasted Butternut Squash and Garlic Soup
NUTRITION · PER SERVING70M COOK
CAL 72%·PRO 95%
CARBS 262G73% OF CAL
29G FIBER193G OTHER40G TOTAL SUGAR
FAT 31G20% OF CAL
6G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, velvety soup of roasted butternut squash and garlic enriched with cream and broth. The roasted garlic becomes mild and sweet, creating a comforting autumn soup.
mainamericansoup🌀 blender⚙️ food processor🍪 sheet pan🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 1- 1 whole butternut squash, 2.25 to 2.75 lbs
- 1 whole head/bulb of garlic, see notes above
- extra-virgin olive oil
- 1 quart of stock of choice, such as vegetable or chicken
- kosher salt
- 3 tablespoons of crème fraîche or heavy cream, optional
- Fresh cracked pepper to taste
- bread for serving, such as peasant bread or focaccia or no-knead thyme dinner rolls
At a glance
PER SERVING · TIME 70M
CAL 72%·PRO 95%
CARBS 262G73% OF CAL
29G FIBER193G OTHER40G TOTAL SUGAR
FAT 31G20% OF CAL
6G SAT25G 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
- 1h
- Sodium
- 3961mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 5006mg
- Calcium
- 575mg
- Iron
- 16mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 3961MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.