Photo: Cala
Roasted Butternut Squash Soup
8 ingredients
15 min + 1 hr
8
openrecipes
Autumn comfort in a bowl!
Estimated Nutrition (whole recipe, rough)
1048
Calories
50g
Protein
30g
Fat
142g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| 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
- 2 cups Chunked Butternut Squash (approximately 1" Pieces)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Unsalted Butter
- 2 Tablespoons All-purpose Flour
- 4 cups Chicken Or Vegetable Stock (I Used Low Fat, Low Sodium)
- 1 whole Onion, Peeled And Quartered
- 1 whole Potato, Peeled And Quartered
- 1 Tablespoon Chopped Fresh Sage
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