Belly Full · by Amy Flanigan
Roasted Butternut Squash Soup
NUTRITION · PER SERVING60M COOK
CAL 4%·PRO 6%
CARBS 9G43% OF CAL
1G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 5G49% OF CAL
3G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash blended into a silky, rich soup with vegetable broth and aromatics. The soup is warm and naturally sweet with nutmeg and cayenne for depth. A comforting vegetarian soup ready in an hour.
mainamericansoup🌀 blender⚙️ food processor🫕 dutch oven🍲 stockpotgluten free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- This recipe for Roasted Butternut Squash
- 1 tablespoon unsalted butter
- 1 small sweet onion (, diced (about 1 cup))
- 2 stalks celery (, diced (about 1 cup))
- 1/2 tablespoon chopped fresh thyme
- 3 cups vegetable broth ( (or low-sodium chicken broth) )
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper ((or more to taste))
- 1/2 teaspoon kosher salt
- shaved parmesan (, for serving)
At a glance
PER SERVING · TIME 60M
CAL 4%·PRO 6%
CARBS 9G43% OF CAL
1G FIBER0G ADDED5G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 5G49% OF CAL
3G SAT2G 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
- 25m
- Cook
- 35m
- Sodium
- 791mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 67mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 791MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.