Photo: Cala
Butternut Squash Soup
12 ingredients
openrecipes
Cinnamon and nutmeg give a flavor boost to this butternut squash soup, which is easy to prepare in a slow cooker.
Estimated Nutrition (whole recipe, rough)
323
Calories
19g
Protein
13g
Fat
34g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 4 Tbs. (1/2 stick) unsalted butter
- 1 yellow onion, chopped
- 2-inch piece fresh ginger, peeled and grated
- 1/2 tsp. ground cinnamon
- 1/8 tsp. freshly grated nutmeg
- 2 butternut squash, about 4 lb. total, peeled and cut into chunks
- 1 Tbs. brown sugar
- 1/2 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground white pepper, plus more, to taste
- 4 cups vegetable broth
- 1/2 cup sour cream
- Chopped fresh chives or flat-leaf parsley for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes