Downshiftology · by Lisa Bryan★ 4.9 (212)
Roasted Butternut Squash Soup
NUTRITION · PER SERVING70M COOK
CAL 11%·PRO 11%
CARBS 49G85% OF CAL
9G FIBER13G SUGAR27G OTHER
FAT 4G17% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, naturally sweet roasted butternut squash soup spiced with ginger and nutmeg, topped with pumpkin seeds. Quick to prepare and perfect for cooler months.
mainamericansoup⚡ microwave🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 ½ pounds butternut squash
- 1 tablespoon avocado oil
- 1 small yellow onion (halved)
- 1 small garlic clove (peeled)
- ½ tablespoon maple syrup
- 1 teaspoon salt
- freshly ground black pepper (to taste)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 3 to 4 cups vegetable broth
- Optional garnish: pepitas, parsley, and freshly ground black pepper
At a glance
PER SERVING · TIME 70M
CAL 11%·PRO 11%
CARBS 49G85% OF CAL
9G FIBER13G SUGAR27G OTHER
FAT 4G17% OF CAL
1G SAT4G 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
- 1155mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1420mg
- Calcium
- 103mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1155MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.