Photo: Cala
Butternut Squash and Tomato Soup
10 ingredients
4 servings
openrecipes
This soup is thick and creamy, like the canned tomato kind, but with a bright vegetal sweetness.
Estimated Nutrition (whole recipe, rough)
371
Calories
34g
Protein
18g
Fat
19g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 olive oil, divided
- 1 medium butternut squash, halved, seeded
- 2 garlic cloves, peeled
- 1 onion, chopped
- 2 grated peeled ginger or 1/2 teaspoon dried ground ginger
- 2 kosher salt plus more for seasoning
- 1/2 ground turmeric
- 1 28-oz. can whole peeled tomatoes, drained
- 1 1/2 cups low-sodium chicken broth
- Freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes