The Mediterranean Dish · by Suzy Karadsheh★ 4.8 (62)
Roasted Butternut Squash Soup
NUTRITION · PER SERVING70M COOK
CAL 16%·PRO 15%
CARBS 43G53% OF CAL
8G FIBER0G ADDED0G INTRINSIC21G OTHER14G TOTAL SUGAR
FAT 16G46% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, velvety soup made from roasted butternut squash, tahini, and warm spices. Creamy and rich without cream, perfect for cool weather meals.
mainmediterraneansoup⚙️ food processor🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 butternut squash ((about 3 pounds, peeled, seeded, and cut into 1-inch cubes or chunks))
- 1 red onion ((large, peeled and cut into 1-inch chunks))
- 6 cloves garlic ((peeled) )
- kosher salt and black pepper
- extra virgin olive oil
- 4 to 5 cups vegetable broth, ((low sodium, preferred))
- 3/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes ((or Aleppo pepper))
- 6 tablespoons tahini ((divided))
- 2 tablespoons honey
- 1/3 cup lightly crushed hazelnuts
At a glance
PER SERVING · TIME 70M
CAL 16%·PRO 15%
CARBS 43G53% OF CAL
8G FIBER0G ADDED0G INTRINSIC21G OTHER14G TOTAL SUGAR
FAT 16G46% OF CAL
2G SAT14G 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
- Sodium
- 212mg
- Total sugar
- 14g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1028mg
- Calcium
- 91mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 212MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.