Cookie and Kate · by Cookie and Kate★ 4.8
Roasted Butternut Squash Soup
NUTRITION · PER SERVING65M COOK
CAL 12%·PRO 12%
CARBS 44G74% OF CAL
8G FIBER1G ADDED10G INTRINSIC25G OTHER12G TOTAL SUGAR
FAT 7G27% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky butternut squash soup naturally creamy from blended roasted squash, with warm notes of maple and nutmeg. Best served hot in bowls as a cozy main course.
mainamericansoup🍪 sheet pan🌀 blender🍲 stockpot🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large butternut squash (about 3 pounds), halved vertically* and seeds removed
- 1 tablespoon olive oil, plus more for drizzling
- 1/2 cup chopped shallot (about 1 large shallot bulb)
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- 1 teaspoon maple syrup
- ⅛ teaspoon ground nutmeg
- Freshly ground black pepper, to taste
- 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
- 1 to 2 tablespoons butter, to taste
At a glance
PER SERVING · TIME 65M
CAL 12%·PRO 12%
CARBS 44G74% OF CAL
8G FIBER1G ADDED10G INTRINSIC25G OTHER12G TOTAL SUGAR
FAT 7G27% OF CAL
1G SAT6G 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
- 55m
- Sodium
- 1184mg
- Total sugar
- 12g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1256mg
- Calcium
- 101mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1184MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.