The Simple Veganista · by Julie | The Simple Veganista★ 5.0
Roasted Butternut Squash Soup
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 8%
CARBS 38G83% OF CAL
7G FIBER0G ADDED8G INTRINSIC23G OTHER8G TOTAL SUGAR
FAT 4G20% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky roasted butternut squash soup made with just six simple ingredients. Completely vegan and perfect for fall, it's easy to make and naturally sweet from the roasted squash.
mainamericansoup🌀 blender⚙️ food processor🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on The Simple Veganista →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium butternut squash (3lb.), peeled, seeded and cubed into 3/4′ inch pieces
- 3 garlic cloves, peeled
- 1 shallot or 1/2 sweet onion, peeled and halved
- 1 tablespoon olive or coconut oil
- 1/2 teaspoon mineral salt
- 4 cups water or vegetable broth
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 8%
CARBS 38G83% OF CAL
7G FIBER0G ADDED8G INTRINSIC23G OTHER8G TOTAL SUGAR
FAT 4G20% OF CAL
1G SAT3G 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
- 20m
- Cook
- 40m
- Sodium
- 302mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1145mg
- Calcium
- 84mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 302MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.