Mel's Kitchen Cafe · by Mel Gunnell★ 4.5 (13)
The Best Roasted Butternut Squash Soup
NUTRITION · PER SERVING90M COOK
CAL 17%·PRO 12%
CARBS 29G35% OF CAL
5G FIBER0G ADDED10G INTRINSIC14G OTHER10G TOTAL SUGAR
FAT 23G63% OF CAL
12G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A velvety roasted butternut squash soup enriched with cream cheese and heavy cream. Smooth, slightly sweet, and satisfying as a light main course or starter.
mainamericansoup🌀 blender🍪 sheet pan🔥 ovengluten free
View the full recipe on Mel's Kitchen Cafe →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 pounds butternut squash cubes (see note)
- 2 medium onions, peeled and sliced into thin half moon strips
- 1 tablespoon olive oil
- 1/2 teaspoon coarse salt
- 1/8 teaspoon coarsely ground black pepper
- 2 cups water
- 2 tablespoons chicken bouillon paste (see note to use chicken broth or bouillon cubes)
- 2 cloves garlic, finely minced
- 6 ounces cream cheese
- 1/2 cup milk (I use 2%)
- 1/2 cup heavy cream (see note)
- 1/8 teaspoon cayenne pepper, plus more, to taste
- Optional garnish: cooked, crumbled bacon
At a glance
PER SERVING · TIME 90M
CAL 17%·PRO 12%
CARBS 29G35% OF CAL
5G FIBER0G ADDED10G INTRINSIC14G OTHER10G TOTAL SUGAR
FAT 23G63% OF CAL
12G SAT11G 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 5m
- Sodium
- 824mg
- Total sugar
- 10g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 792mg
- Calcium
- 135mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 824MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.