This homemade butternut squash soup is the best ive ever tasted This recipe is super creamy (yet cream-less) and full of delicious butternut flavor. Leftover soup tastes even better the next day. Recipe yields about 4 bowls or 6 cups of soup.
Ingredients For Roasted Butternut Squash Soup Recipe
1 Large butternut squash, halved vertically* and seeds removed
1 tablespoon Olive oil, plus more for drizzling
0.5 cup Chopped shallot
1 teaspoon Salt
4 Garlic cloves, pressed or minced
1 teaspoon Maple syrup
0.125 teaspoon Ground nutmeg
As required Freshly ground black pepper
3 cup Vegetable broth, as needed
Nutrition value
226
calories per serving
9 g Fat29 g Protein4 g Carbs1 g FiberOther
Current Totals
9 g Fat
29 g Protein
4 g Carbs
1 g Fiber
MacroNutrients
Carbs
4 g
Protein
29 g
Fiber
1 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
35 mg
Iron
0 mg
Vitamin A
20 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
7 mg
Vitamin B6
0 mg
Vitamin B9
13 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
38 mg
Manganese
2 mg
Phosphorus
185 mg
Selenium
26 mcg
Zinc
1 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
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