Oh My Veggies · by Nicole★ 4.8 (11)
Spicy Butternut Squash Soup
NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 7%
CARBS 19G33% OF CAL
5G FIBER7G SUGAR6G OTHER
FAT 18G68% OF CAL
11G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming roasted butternut squash soup with coconut milk and warm spices like turmeric and cumin. Vegan, hearty, and best served with crusty bread.
mainsoup🌀 blender🍪 sheet pan🥄 saucepan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups butternut squash (peeled and chopped)
- 1 1/2 tbsp olive oil
- 1 medium red onion (peeled and chopped)
- 1 large carrot (peeled and chopped)
- 1 stick celery
- 1 cup coconut milk (from the can)
- 3 gloves garlic
- 2 tbsp tomato paste
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp salt
- 1 fresh chilli pepper
- 1/2 lemon (juice of)
- 1 cup vegetable broth (store bought or homemade stock)
At a glance
PER SERVING · TIME 40M
CAL 12%·PRO 7%
CARBS 19G33% OF CAL
5G FIBER7G SUGAR6G OTHER
FAT 18G68% OF CAL
11G SAT6G 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
- 30m
- Sodium
- 483mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 563mg
- Calcium
- 55mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 483MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.