Simply Delicious · by Alida Ryder★ 4.7 (17)
Roasted Butternut Squash Soup
NUTRITION · PER SERVING90M COOK
CAL 21%·PRO 26%
CARBS 77G73% OF CAL
11G FIBER39G OTHER27G TOTAL SUGAR
FAT 11G23% OF CAL
3G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash soup made creamy with coconut milk and brightened with honey. A comforting fall dish that tastes like a warm hug.
mainamericansoup🍲 stockpot🌀 blender🔥 ovendairy freegluten freevegetarian
View the full recipe on Simply Delicious →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 medium butternut squash (halved, lengthwise)
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tsp salt
- 1 tsp black pepper
- 3 leeks (finely chopped)
- 1 onion (finely chopped)
- 4 large carrot (finely chopped)
- 3 celery spears (finely chopped)
- 3 garlic cloves (crushed)
- 4 sprigs fresh thyme
- 2 bay leaves
- 6 cups chicken/vegetable stock/broth ((1.5 liters))
- ½ cup cream/coconut milk
- salt (to taste)
- pepper (to taste)
At a glance
PER SERVING · TIME 90M
CAL 21%·PRO 26%
CARBS 77G73% OF CAL
11G FIBER39G OTHER27G TOTAL SUGAR
FAT 11G23% OF CAL
3G SAT8G 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 20m
- Sodium
- 1363mg
- Total sugar
- 27g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1973mg
- Calcium
- 177mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1363MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.