Roasted Butternut Squash Soup Recipe
Recipe By Cookie and Kate
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.
4.4
30 Rating -
Rate
Vegdiet
1hr 5minstotal
10minsPrep
55minsCook
1hr 5m.total
10m.Prep
55m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Butternut Squash Soup Recipe
- 1/4 Large butternut squash, halved vertically* and seeds removed
- 1/4 tablespoon Olive oil, plus more for drizzling
- 0.13 cup Chopped shallot
- 1/4 teaspoon Salt
- 1 Garlic cloves, pressed or minced
- 1/4 teaspoon Maple syrup
- 0.03 teaspoon Ground nutmeg
- As required Freshly ground black pepper
- 3/4-1 cup Vegetable broth, as needed
Nutrition
value
value
226
calories per serving
9 g Fat29 g Protein4 g Carbs1 g FiberOther
Current Totals
- Fat9g
- Protein29g
- Carbs4g
- Fiber1g
MacroNutrients
- Carbs4g
- Protein29g
- Fiber1g
Fats
- Fat9g
Vitamins & Minerals
- Calcium35mg
- Iron< 1mg
- Vitamin A20mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B913mcg
- Vitamin B12< 1mcg
- Vitamin C2mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium38mg
- Manganese2mg
- Phosphorus185mg
- Selenium26mcg
- Zinc1mg
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 Cookie and Kate