Salt & Lavender · by Natasha★ 4.9 (15)
Roasted Fall Vegetable Soup
NUTRITION · PER SERVING80M COOK
CAL 17%·PRO 14%
CARBS 60G69% OF CAL
11G FIBER0G ADDED16G INTRINSIC33G OTHER16G TOTAL SUGAR
FAT 11G29% OF CAL
6G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky, naturally sweet soup made from roasted butternut squash, carrots, and sweet potatoes with a hint of cinnamon. Warming and comforting on chilly days.
mainamericansoup🌀 blender🍪 sheet pan🍲 stockpot🔥 ovendairy freegluten free
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds butternut squash (peeled & diced)
- 2 pounds sweet potatoes (peeled & diced)
- 1 pound carrots (peeled & sliced)
- 8 cloves garlic (peeled, see note)
- 1 medium onion (peeled & cut into quarters)
- 2 tablespoons olive oil
- Salt & pepper (to taste)
- 4 cups chicken or vegetable broth (+ more as needed)
- 1/4 teaspoon ground cinnamon
- 1 pinch cayenne pepper (optional)
- 5 ounces coconut milk (see note)
At a glance
PER SERVING · TIME 80M
CAL 17%·PRO 14%
CARBS 60G69% OF CAL
11G FIBER0G ADDED16G INTRINSIC33G OTHER16G TOTAL SUGAR
FAT 11G29% OF CAL
6G SAT5G 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
- 20m
- Cook
- 1h
- Sodium
- 899mg
- Total sugar
- 16g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1349mg
- Calcium
- 119mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 899MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.