Seasons and Suppers · by Jennifer Maloney★ 5.0 (5)
Roasted Butternut Squash Chowder
NUTRITION · PER SERVING80M COOK
CAL 15%·PRO 17%
CARBS 39G51% OF CAL
6G FIBER2G ADDED6G INTRINSIC24G OTHER9G TOTAL SUGAR
FAT 14G43% OF CAL
3G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable soup built on roasted butternut squash, carrots, and potatoes in a creamy broth, topped with crispy bacon-fat croutons. Warming and satisfying with deep roasted flavors. Serve as a substantial main course or first course.
mainamericansoup🌀 blender🍪 sheet pan🍲 stockpot🍳 skillet🔥 oven
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 lb. butternut squash
- 1 Tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1 cup onion (diced)
- 1 1/2 cups potatoes (diced, red-skinned or yukon gold, peeled or unpeeled, as you like)
- 2 ribs celery (diced)
- 1 1/2 cups carrots (diced)
- 4 cups chicken broth ( or vegetable broth)
- 1/4 teaspoon dried thyme
- 1 Tablespoon heavy whipping cream (optional)
- salt and pepper (to taste)
- 2-3 Tablespoons fresh parsley (chopped)
- 3 strips bacon (diced)
- 3 slices bread (cut into cubes)
- Pinch dried thyme
At a glance
PER SERVING · TIME 80M
CAL 15%·PRO 17%
CARBS 39G51% OF CAL
6G FIBER2G ADDED6G INTRINSIC24G OTHER9G TOTAL SUGAR
FAT 14G43% OF CAL
3G SAT11G 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
- 50m
- Cook
- 30m
- Sodium
- 1154mg
- Total sugar
- 9g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 922mg
- Calcium
- 95mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 1154MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.