Omnivore's Cookbook · by Maggie Zhu★ 4.8 (11)
Roasted Kabocha Squash Soup
NUTRITION · PER SERVING85M COOK
CAL 11%·PRO 11%
CARBS 35G64% OF CAL
5G FIBER0G ADDED0G INTRINSIC13G OTHER17G TOTAL SUGAR
FAT 8G32% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A roasted kabocha squash soup that is creamy, garlicky, and lightly sweet with warm spices. A hearty, well-balanced vegetarian soup suitable for lunch or dinner.
mainsoup🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium (about 2 lb / 1 kg) kabocha squash ((or acorn squash, or butternut squash))
- 1 medium yellow onion (, skin on)
- 1.5 inches (4 cm) ginger (, roughly chopped)
- 6 cloves garlic
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 1/2 teaspoons salt (, seperated)
- 1/2 teaspoon cumin powder
- 1 cup vegetable broth
- 2 tablespoons butter ((or olive oil for a vegan dish))
- Black pepper for garnish ((Optional))
- Freshly chopped sage or thyme for garnish ((Optional))
At a glance
PER SERVING · TIME 85M
CAL 11%·PRO 11%
CARBS 35G64% OF CAL
5G FIBER0G ADDED0G INTRINSIC13G OTHER17G TOTAL SUGAR
FAT 8G32% OF CAL
1G SAT7G 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
- 25m
- Cook
- 1h
- Sodium
- 1055mg
- Total sugar
- 17g
- Added sugar
- ≥6g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1197mg
- Calcium
- 104mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1055MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.