Photo: Cala
Vegan Roasted Butternut Squash Soup
7 ingredients
15 min + 45 min
3-4
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Estimated Nutrition (whole recipe, rough)
173
Calories
2g
Protein
14g
Fat
12g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Bean | 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 whole butternut squash, cubed
- ½ medium onion, diced
- 1 clove garlic
- 1 tablespoon olive oil
- 1 can garbanzo beans, drained and rinsed
- 3 cup veggie stock
- pinch salt and pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By naturallyella ·
Recipe sourced from
openrecipes