Photo: Cala
Butternut Squash Soup
4 ingredients
Serves 8
openrecipes
Simple and creamy vegan butternut squash soup to warm your belly on a cold winter's day.
Estimated Nutrition (whole recipe, rough)
266
Calories
1g
Protein
25g
Fat
10g
Carbs
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grapeseed Oil | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Pumpkin | not in our table | 0 |
| Water | 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 grapeseed oil or salted butter
- 1 medium onion, diced
- 2 medium butternut squash, peeled, seeded and diced in 2 inch cubes
- 8 cups water or stock, boiling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By elanaspantry ·
Recipe sourced from
openrecipes