Jessica in the Kitchen · by Jessica Hylton★ 5.0 (4)
Vegan Butternut Squash and Apple Soup
NUTRITION · PER SERVING35M COOK
CAL 8%·PRO 6%
CARBS 32G82% OF CAL
6G FIBER0G ADDED13G INTRINSIC13G OTHER13G TOTAL SUGAR
FAT 4G23% OF CAL
3G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A thick, creamy soup of butternut squash and apples with coconut milk and thyme. Sweet and comforting with classic fall flavors.
mainamericansoup🌀 blender🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 pounds butternut squash peeled (seeds removed and cubed)
- 2 apples (peeled, and cubed)
- 2 cups water
- 1/2 onion (chopped)
- 2 stalks green onions (chopped finely)
- 1 bunch of thyme sprigs (do not remove from the stems)
- 1/4 cup coconut milk
At a glance
PER SERVING · TIME 35M
CAL 8%·PRO 6%
CARBS 32G82% OF CAL
6G FIBER0G ADDED13G INTRINSIC13G OTHER13G TOTAL SUGAR
FAT 4G23% OF CAL
3G SAT1G 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
- 25m
- Sodium
- 9mg
- Total sugar
- 13g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 739mg
- Calcium
- 71mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 9MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.