This roasted butternut squash soup is an easy, heart-warming and comforting recipe for the fall/winter. Its smooth and creamy but is actually dairy-free
Ingredients For Roasted Butternut Squash Soup Recipe
1 Large butternut squash halved vertically and seeded
As required Freshly ground black pepper and salt
2 tablespoon Olive Oil Divided
1 tablespoon Maple syrup
0.125 teaspoon Ground cinnamon
1 Medium Onion Chopped
3 Garlic Cloves Minced
4 cup Vegetable Broth
0.5 cup Oat milk
Nutrition value
381
calories per serving
14 g Fat36 g Protein24 g Carbs5 g FiberOther
Current Totals
14 g Fat
36 g Protein
24 g Carbs
5 g Fiber
MacroNutrients
Carbs
24 g
Protein
36 g
Fiber
5 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
130 mg
Iron
9 mg
Vitamin A
291 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
12 mg
Vitamin B6
0 mg
Vitamin B9
35 mcg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
87 mg
Manganese
2 mg
Phosphorus
324 mg
Selenium
37 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
