Kristine's Kitchen · by Kristine Rosenblatt★ 5.0 (4)
Roasted Butternut Squash Soup
NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 8%
CARBS 40G86% OF CAL
7G FIBER0G ADDED13G INTRINSIC19G OTHER14G TOTAL SUGAR
FAT 4G18% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, velvety butternut squash soup enriched with roasted apple and a hint of nutmeg. Naturally sweet and comforting with a touch of cream. Light yet satisfying enough to eat alone.
mainamericansoup🍪 sheet pan⚡ microwave🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 large butternut squash (about 3 pounds)
- 1 large honeycrisp apple (or other sweet-tart apple)
- 3 shallots
- 2 teaspoons olive oil
- ¼ teaspoon Kosher salt
- ⅛ teaspoon black pepper
- 2 cups low sodium vegetable broth (plus more as needed)
- ⅛ teaspoon ground nutmeg
- ¼ cup half and half (or coconut milk)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 60M
CAL 9%·PRO 8%
CARBS 40G86% OF CAL
7G FIBER0G ADDED13G INTRINSIC19G OTHER14G TOTAL SUGAR
FAT 4G18% OF CAL
1G SAT3G 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
- 15m
- Cook
- 45m
- Sodium
- 299mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1037mg
- Calcium
- 85mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 299MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.