Photo: Cala
Roasted Butternut Squash Soup
8 ingredients
15 min + 45 min
3-4
openrecipes
A classic butternut squash soup
Estimated Nutrition (whole recipe, rough)
237
Calories
2g
Protein
20g
Fat
16g
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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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 tablespoons olive oil, divided
- Pinches salt and Pepper
- 1 medium onion, diced
- 1 clove garlic, minced
- 2 teaspoons ea: fresh thyme, rosemary, and oregano
- 4 cups butternut squash, diced
- 3-4 cups veggie broth
- ¼ cup heavy cream (optional)
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