Photo: Cala
Creamy Butternut Squash Soup (Vegan)
8 ingredients
5 min + 25 min
7
openrecipes
A thick, rich, creamy soup made with sweet butternut squash and spicy jalapeno with just a hint of cinnamon.
Estimated Nutrition (whole recipe, rough)
730
Calories
36g
Protein
56g
Fat
24g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- 1 Tablespoon Butter (I Used Earth Balance)
- ½ cups Onion, Sliced
- ½ whole Jalapeno, Seeded, Sliced
- 2 leaves Sage, Diced
- 2 pounds (2 Pounds Should Yield 6 3/4 Cups) Butternut Squash, Peeled, Cut Up Into Chunks
- 4 cups Vegetable Or Chicken Broth
- ¼ teaspoons Cinnamon
- 1 cup Coconut Milk From Carton (Do Not Use Canned)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes