Roasted Butternut Squash Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash blended into a silky soup with sage, thyme, and broth, topped with pumpkin seeds. Naturally sweet and savory, this satisfying soup works well for lunch or dinner during cool seasons.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pounds precut butternut squash ((or about 2 small-medium whole butternut squash, cubed and peeled))
- 2 medium yellow onions, (roughly chopped)
- 2 tablespoons olive oil
- 1 1/2 teaspoon dried rubbed sage
- 1 teaspoon kosher salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon unsalted butter (or other cooking fat)
- 2 tablespoons minced garlic ((about 6 cloves))
- 6 cups vegetable or chicken stock
- roasted pepitas, Mexican crema or sour cream, fresh herbs
At a glance
PER SERVING · TIME 60M
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
- 997mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 906mg
- Calcium
- 82mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 997MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.