FeelGoodFoodie · by Yumna Jawad★ 5.0 (219)
Roasted Butternut Squash Soup Recipe
NUTRITION · PER SERVING65M COOK
CAL 17%·PRO 16%
CARBS 34G41% OF CAL
7G FIBER1G ADDED8G INTRINSIC18G OTHER9G TOTAL SUGAR
FAT 22G59% OF CAL
9G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, warming butternut squash soup made with roasted squash, coconut milk, and warm spices like cinnamon and ginger. Topped with pumpkin seeds for texture.
mainamericansoup🍪 sheet pan🌀 blender🍲 stockpot🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 large butternut squash (peeled, seeded and cut into chunks)
- 2 tablespoons olive oil (divided)
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 4 cups low sodium vegetable broth
- ½ cup coconut milk (plus more for serving)
- ½ cup roasted pumpkin seeds (for serving)
At a glance
PER SERVING · TIME 65M
CAL 17%·PRO 16%
CARBS 34G41% OF CAL
7G FIBER1G ADDED8G INTRINSIC18G OTHER9G TOTAL SUGAR
FAT 22G59% OF CAL
9G SAT13G 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
- 50m
- Sodium
- 415mg
- Total sugar
- 9g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1043mg
- Calcium
- 83mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.