Roasted Butternut Squash Soup Recipe
Recipe By Leites Culinaria
This roasted butternut squash soup, scented with sage and drizzled with crme frache, is a quick and easy soup recipe.
4.2
23 Rating -
Rate
Non Vegdiet
3hr total
15minsPrep
2hr Cook
3hr total
15m.Prep
2hr Cook
plan
Bookmark
ingredients serves
serves8
Add to Shopping ListIngredients for Roasted Butternut Squash Soup Recipe
- 4 pound Butternut squash
- 1 Medium yellow onion coarsely chopped
- 1 tablespoon Unsalted butter or olive oil
- 1 tablespoon Honey
- 6 Sage leaves
- As required Salt and freshly ground black pepper
- 4 cup Homemade chicken stock or canned chicken broth or vegetable stock
- 1 cup Heavy cream or creme fraiche
- As required Pumpkin seeds, raw or toasted
Nutrition
value
value
278
calories per serving
15 g Fat14 g Protein18 g Carbs< 1 g FiberOther
Current Totals
- Fat15g
- Protein14g
- Carbs18g
- Fiber< 1g
MacroNutrients
- Carbs18g
- Protein14g
- Fiber< 1g
Fats
- Fat15g
Vitamins & Minerals
- Calcium57mg
- Iron3mg
- Vitamin A130mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B918mcg
- Vitamin B120mcg
- Vitamin C5mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium32mg
- Manganese< 1mg
- Phosphorus157mg
- Selenium16mcg
- 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 Leites Culinaria