Nora Cooks · by Nora★ 4.9 (9)
Vegan Butternut Squash Soup
NUTRITION · PER SERVING75M COOK
CAL 13%·PRO 10%
CARBS 44G66% OF CAL
7G FIBER2G ADDED11G INTRINSIC24G OTHER13G TOTAL SUGAR
FAT 11G37% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, creamy soup made from roasted butternut squash, coconut milk, and warming spices like ginger and nutmeg. Rich and comforting despite being dairy-free. Perfect for a cozy fall lunch or dinner.
mainamericansoup🍪 sheet pan🫕 dutch oven🍲 stockpot🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 large butternut squash (about 3 pounds)
- 2 tablespoons olive oil
- salt and pepper, for sprinkling on squash
- 1 tablespoon olive oil
- 1/2 small sweet onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons pure maple syrup (or agave, sugar)
- 1 teaspoon salt
- 1/4 teaspoon fresh ground nutmeg (or regular ground nutmeg)
- 1/4 teaspoon ground ginger
- 3 cups vegetable broth, plus more as desired
- few shakes ground black pepper, to taste
- optional: drizzle of full fat coconut milk, for serving
At a glance
PER SERVING · TIME 75M
CAL 13%·PRO 10%
CARBS 44G66% OF CAL
7G FIBER2G ADDED11G INTRINSIC24G OTHER13G TOTAL SUGAR
FAT 11G37% OF CAL
2G SAT9G 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
- 15m
- Cook
- 1h
- Sodium
- 1173mg
- Total sugar
- 13g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1216mg
- Calcium
- 94mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1173MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.