Iowa Girl Eats · by Kristin Porter★ 5.0 (1)
Roasted Butternut Squash Soup
NUTRITION · PER SERVING100M COOK
CAL 15%·PRO 22%
CARBS 48G62% OF CAL
10G FIBER3G ADDED10G INTRINSIC25G OTHER13G TOTAL SUGAR
FAT 11G32% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash soup with chickpeas and bacon, garnished with crispy toppings. Creamy and savory with smokiness and warmth.
mainamericansoup🍪 sheet pan🫕 dutch oven⚡ microwave🍲 stockpot🔥 oven🌀 blenderdairy freegluten free
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 small butternut squash (~4lbs total)
- extra virgin olive oil
- salt and pepper
- 15 oz can garbanzo beans
- 2 teaspoons extra virgin olive oil
- 1-1/2 teaspoons smoked paprika (divided)
- 6 slices bacon (chopped)
- 2 large or 3 small leeks (white and light green parts only, chopped in half then thinly sliced)
- 2 garlic cloves (minced)
- 1 - 2 Tablespoons maple syrup (depending on how sweet you want your soup)
- 3 cups chicken broth
At a glance
PER SERVING · TIME 100M
CAL 15%·PRO 22%
CARBS 48G62% OF CAL
10G FIBER3G ADDED10G INTRINSIC25G OTHER13G TOTAL SUGAR
FAT 11G32% OF CAL
2G SAT9G 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
- 30m
- Cook
- 1h 10m
- Sodium
- 919mg
- Total sugar
- 13g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1226mg
- Calcium
- 116mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 919MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.