Simply Quinoa · by Alyssa★ 4.0 (1)
Roasted Butternut Squash Soup Recipe
NUTRITION · PER SERVING60M COOK
CAL 10%·PRO 6%
CARBS 30G59% OF CAL
5G FIBER0G ADDED13G INTRINSIC11G OTHER13G TOTAL SUGAR
FAT 10G43% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky roasted butternut squash soup with apple, warm spices, and herbs. Rich and naturally sweet, with subtle complexity from cinnamon, ginger, and thyme.
mainamericansoup🌀 blender🍪 sheet pan🍲 stockpot🔥 ovengluten freevegetarian
View the full recipe on Simply Quinoa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 large butternut squash (peeled and cubed (about 10 cups))
- 1 medium fennel bulb (chopped)
- 2 medium red apples (chopped)
- 1 small white onion (chopped)
- 4 - 5 garlic cloves (halved)
- 1/4 cup olive oil
- 1 tablespoon chopped rosemary
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- Generous pinch of salt & pepper
- 4 cups vegetable broth
- Water or plant milk as needed
At a glance
PER SERVING · TIME 60M
CAL 10%·PRO 6%
CARBS 30G59% OF CAL
5G FIBER0G ADDED13G INTRINSIC11G OTHER13G TOTAL SUGAR
FAT 10G43% OF CAL
1G SAT8G 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
- 523mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 739mg
- Calcium
- 69mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 523MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.