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
plan
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ingredients serve
serve1
Add to Shopping ListIngredients 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
value
177
calories per serving
9 g Fat20 g Protein3 g Carbs3 g FiberOther
Current Totals
- Fat9g
- Protein20g
- Carbs3g
- Fiber3g
MacroNutrients
- Carbs3g
- Protein20g
- Fiber3g
Fats
- Fat9g
Vitamins & Minerals
- Calcium77mg
- Iron2mg
- Vitamin A192mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B929mcg
- Vitamin B120mcg
- Vitamin C8mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium50mg
- Manganese1mg
- Phosphorus126mg
- Selenium18mcg
- 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 Love and Lemons