Two Peas & Their Pod · by Maria Lichty★ 4.8 (12)
Roasted Butternut Squash Pear Ginger Soup
NUTRITION · PER SERVING65M COOK
CAL 12%·PRO 8%
CARBS 36G58% OF CAL
7G FIBER0G ADDED12G INTRINSIC17G OTHER12G TOTAL SUGAR
FAT 12G45% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety roasted butternut squash and pear soup with ginger and coconut milk. Smooth, warming, and fall-perfect, served with bread and salad.
mainamericansoup🌀 blender🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 butternut squash, (about 3 pounds, peeled, seeded, and cut into 1-inch pieces)
- 1 large pear, (seeded, peeled, and chopped)
- 2 tablespoons olive oil, (divided)
- Kosher salt and black pepper, (to taste)
- 1 small yellow onion, (diced)
- 1 large carrot, (diced)
- 3 cloves garlic, (minced)
- 4 cups vegetable broth
- 1 teaspoon grated fresh ginger
- 1/2 cup to 1 cup coconut milk
- Pepitas, (for garnish, optional)
At a glance
PER SERVING · TIME 65M
CAL 12%·PRO 8%
CARBS 36G58% OF CAL
7G FIBER0G ADDED12G INTRINSIC17G OTHER12G TOTAL SUGAR
FAT 12G45% OF CAL
7G SAT5G 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
- 55m
- Sodium
- 577mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 951mg
- Calcium
- 67mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 577MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.