Roasted butternut squash apple soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick and filling roasted butternut squash and apple soup with warm spices like cinnamon and nutmeg. Perfect for cozy fall dinners, this naturally sweet soup is comforting and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 tablespoons extra-virgin olive oil (divided)
- 1 butternut squash (peeled and cut into 1/2-inch pieces (about 6 cups))
- 2 red (sweet apples, cored and cut into 1/2-inch pieces (about 4 cups))
- 1 small onion (chopped)
- 1 celery rib (chopped)
- 3 cups low-sodium chicken or vegetable stock
- 1 cup water
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
At a glance
PER SERVING · TIME 40M
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
- 30m
- Sodium
- 207mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 642mg
- Calcium
- 55mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 207MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.