Roasted Butternut Squash Soup Recipe
Recipe By The Movement Menu
This roasted butternut squash soup can be made on the stovetop or in the instant pot. Its super creamy (without the cream) & full of delicious roasted butternut squash, fabulous spices, and fresh ingredients. The soup is dairy free, paleo, whole30 compliant and can be made vegan, too.
3.6
28 Rating -
Rate
55minstotal
10minsPrep
45minsCook
55m.total
10m.Prep
45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Butternut Squash Soup Recipe
- 3/4 pound 1 large butternut squash halved vertically and seeded, about
- 3/4 tablespoon Extra virgin olive oil divided
- 1/4 Large shallot diced
- 0.13 Large yellow onion diced
- 0.38 teaspoon Sea salt
- 1.50 Garlic cloves pressed or minced
- 1 cup Bone broth or vegetable broth
- 0.03 teaspoon Ground nutmeg
- 1/2 tablespoon Grass fed butter substitute avocado oil for vegans
- 0.13 Lemon juiced
- As required Sea salt to taste
- As required Black pepper to taste
Nutrition
value
value
472
calories per serving
21 g Fat35 g Protein26 g Carbs3 g FiberOther
Current Totals
- Fat21g
- Protein35g
- Carbs26g
- Fiber3g
MacroNutrients
- Carbs26g
- Protein35g
- Fiber3g
Fats
- Fat21g
Vitamins & Minerals
- Calcium77mg
- Iron1mg
- Vitamin A148mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B38mg
- Vitamin B6< 1mg
- Vitamin B922mcg
- Vitamin B12< 1mcg
- Vitamin C9mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium57mg
- Manganese3mg
- Phosphorus221mg
- Selenium32mcg
- Zinc2mg
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
Recipe By The Movement Menu