Butternut Squash soup Recipe

Recipe By Love and Lemons

This vegan butternut squash soup is the ultimate fall comfort food Store it in the fridge for up to 4 days, or freeze it for up to a few months.

4.2
16 Rating -
Rate
45minstotal
10minsPrep
35minsCook
45m.total
10m.Prep
35m.Cook
Butternut Squash soup
plan
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ingredients serve

Ingredients for Butternut Squash soup Recipe

  • 0.33 tablespoon Extra virgin olive oil
  • 0.17 Large Yellow Onion, Chopped
  • 0.08 teaspoon Sea salt
  • 0.17 Butternut squash, peeled, seeded, and cubed
  • 1/2 Garlic cloves chopped
  • 0.17 tablespoon Chopped Fresh Sage
  • 0.08 tablespoon Minced fresh rosemary
  • 0.17 teaspoon Grated fresh ginger
  • 1/2-0.67 cup Vegetable Broth
  • As required Freshly ground black pepper
  • As required Chopped Parsley
  • As required Toasted pepitas
Nutrition
value
177
calories per serving
9 g Fat20 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    20g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    20g
  • Fiber
    3g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    77mg
  • Iron
    2mg
  • Vitamin A
    192mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    8mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    50mg
  • Manganese
    1mg
  • Phosphorus
    126mg
  • Selenium
    18mcg
  • Zinc
    1mg
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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Recipe By Love and Lemons