Vegan Butternut Squash Soup with Ginger Recipe
Recipe By Pinch And Swirl
An easy recipe for comforting & delicious vegan butternut squash soup: sweet fresh ginger adds sweetness & spice, sweet potato makes it velvety smooth.
3.8
24 Rating -
Rate
Non Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Butternut Squash Soup with Ginger Recipe
- 1/25 cup Extra virgin olive oil
- 0.08 inch 1 large onion cut in chunks
- 1/4 inch 1 large butternut squash peeled and cut in chunks
- 1/4 inch 1 medium sweet potato cut in chunks
- 0.67 Large cloves garlic smashed and peeled
- 1.33 cup Vegetable broth or chicken broth
- 1/2 inch Fresh ginger peeled and finely grated
- 1/50 teaspoon Nutmeg preferably freshly grated whole nutmeg on a microplane
- 0.08 teaspoon Salt
- 0.08 teaspoon Freshly ground black pepper
- As required Cashew cream or sour cream, optional
- As required Pumpkin seeds to taste, optional
Nutrition
value
value
373
calories per serving
19 g Fat44 g Protein2 g Carbs1 g FiberOther
Current Totals
- Fat19g
- Protein44g
- Carbs2g
- Fiber1g
MacroNutrients
- Carbs2g
- Protein44g
- Fiber1g
Fats
- Fat19g
Vitamins & Minerals
- Calcium34mg
- Iron< 1mg
- Vitamin A211mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B310mg
- Vitamin B6< 1mg
- Vitamin B913mcg
- Vitamin B120mcg
- Vitamin C2mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium48mg
- Manganese2mg
- Phosphorus269mg
- Selenium38mcg
- 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 Pinch And Swirl