Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (52)
Roasted Butternut Squash Soup
NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 13%
CARBS 33G62% OF CAL
7G FIBER8G SUGAR18G OTHER
FAT 8G34% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky roasted butternut squash soup topped with spiced roasted chickpeas for crunch and protein. Warm and satisfying, it balances sweetness with warmth and spice.
mainamericansoup🍪 sheet pan🍲 stockpot🌀 blender🔥 ovengluten freevegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2.5 lb butternut squash
- 3 large carrots
- 1 onion ((white or yellow))
- 1 TBSP avocado oil ((or favorite healthy oil))
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup water
- 2 TBSP unsalted butter
- 3 cloves garlic (smashed + minced)
- 3 cups vegetable broth
- additional salt + pepper (to taste)
- 15 oz canned chickpeas
- 1/4 tsp sea salt
- 1/4 tsp smoked paprika
- 1/4 tsp ground cayenne pepper ((spiiicy!))
- 1/4 tsp garlic powder
- 1/8 tsp ground cumin
- 1/8 tsp black pepper
At a glance
PER SERVING · TIME 60M
CAL 11%·PRO 13%
CARBS 33G62% OF CAL
7G FIBER8G SUGAR18G OTHER
FAT 8G34% OF CAL
3G 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
- 10m
- Cook
- 50m
- Sodium
- 855mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 800mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 855MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.