Ingredients For Vegan Butternut Squash Soup with Ginger Recipe
0.25 cup Extra virgin olive oil
0.5 inch 1 large onion cut in chunks
1.5 inch 1 large butternut squash peeled and cut in chunks
1.5 inch 1 medium sweet potato cut in chunks
4 Large cloves garlic smashed and peeled
8 cup Vegetable broth or chicken broth
3 inch Fresh ginger peeled and finely grated
0.1200000000000001 teaspoon Nutmeg preferably freshly grated whole nutmeg on a microplane
0.5 teaspoon Salt
0.5 teaspoon Freshly ground black pepper
Cashew cream or sour cream, optional
As required Pumpkin seeds to taste, optional
Nutrition value
373
calories per serving
19 g Fat44 g Protein2 g Carbs1 g FiberOther
Current Totals
19 g Fat
44 g Protein
2 g Carbs
1 g Fiber
MacroNutrients
Carbs
2 g
Protein
44 g
Fiber
1 g
Fats
Fat
19 g
Vitamins & Minerals
Calcium
34 mg
Iron
0 mg
Vitamin A
211 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
10 mg
Vitamin B6
0 mg
Vitamin B9
13 mcg
Vitamin B12
0 mcg
Vitamin C
2 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
48 mg
Manganese
2 mg
Phosphorus
269 mg
Selenium
38 mcg
Zinc
2 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
