Roasted Butternut Squash Soup Recipe
Recipe By A Beautiful Plate
Caramelized winter squash, creamy leeks, and fresh sage come together in this beautiful and naturally creamy roasted butternut squash soup.
4.7
25 Rating -
Rate
Non Vegdiet
1hr 10minstotal
50minsPrep
20minsCook
1hr 10m.total
50m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Butternut Squash Soup Recipe
- 0.67 pound Whole butternut squash
- As required Extra virgin olive oil
- As required Kosher salt
- As required Freshly grond black pepper
- 0.67 tablespoon Unsalted butter
- 0.33 tablespoon Extra virgin olive oil
- 0.33 part Large leek, white and light green only diced
- 0.67 Cloves garlic chopped
- 0.67 teaspoon Finely chopped fresh sage leaves
- 0.33 quart Low sodium chicken broth
- As required Fried sage leaves
- As required Creme fraiche drizzle below
- As required Roasted pumpkin seeds
Nutrition
value
value
192
calories per serving
8 g Fat< 1 g Protein23 g Carbs3 g FiberOther
Current Totals
- Fat8g
- Protein< 1g
- Carbs23g
- Fiber3g
MacroNutrients
- Carbs23g
- Protein< 1g
- Fiber3g
Fats
- Fat8g
Vitamins & Minerals
- Calcium89mg
- Iron1mg
- Vitamin A11mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B910mcg
- Vitamin B120mcg
- Vitamin C2mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium23mg
- Manganese1mg
- Phosphorus10mg
- Selenium1mcg
- 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
Recipe By A Beautiful Plate