Roasted Butternut Squash Soup Recipe
Recipe By Isabel Eats
This roasted butternut squash soup recipe is healthy, easy to make and perfect for the cold-weather season (vegetarian, paleo, vegan).
4
15 Rating -
Rate
Non Vegdiet
1hr total
10minsPrep
50minsCook
1hr total
10m.Prep
50m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Butternut Squash Soup Recipe
- 1/2 pound Precut butternut squash
- 0.33 Medium yellow onions, roughly chopped
- 0.33 tablespoon Olive oil
- 1/4 teaspoon Dried rubbed sage
- 0.17 teaspoon Coarse sea salt
- 0.08 teaspoon Celery seed
- 0.08 teaspoon Dried thyme
- 0.08 teaspoon Ground black pepper
- 1/25 teaspoon Smoked paprika
- 0.17 tablespoon Butter, or other cooking fat
- 0.33 tablespoon Minced garlic
- 1 cup Vegetable or chicken stock
- As required Roasted pepitas, mexican crema or sour cream, fresh herbs
Nutrition
value
value
481
calories per serving
28 g Fat29 g Protein24 g Carbs2 g FiberOther
Current Totals
- Fat28g
- Protein29g
- Carbs24g
- Fiber2g
MacroNutrients
- Carbs24g
- Protein29g
- Fiber2g
Fats
- Fat28g
Vitamins & Minerals
- Calcium83mg
- Iron3mg
- Vitamin A12mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B6< 1mg
- Vitamin B936mcg
- Vitamin B120mcg
- Vitamin C7mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium49mg
- Manganese< 1mg
- Phosphorus308mg
- Selenium29mcg
- 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 Isabel Eats