Photo: Cala
Butternut Squash Soup Recipe
10 ingredients
a big pot
openrecipes
Fall in a bowl-this would make a perfect dish to add to your Thanksgiving lunch or dinner! It can be served day of or is even better the next day! Which makes...
Estimated Nutrition (whole recipe, rough)
210
Calories
3g
Protein
14g
Fat
21g
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 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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 medium butternut squash - peeled, diced, seeded
- 2 medium onions, diced
- 2 carrots, peeled, diced
- 2 ribs celery diced
- 2 garlic cloves, chopped
- vegetable stock
- olive oil
- bay leaf
- fresh thyme
- salt & pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes