Photo: Cala
Roasted Vegetable Soup
13 ingredients
Serves 4
openrecipes
Roasted Butternut Squash and Sweet Potato Soup with a bit of a kick to keep you warm in the winter months.
Estimated Nutrition (whole recipe, rough)
710
Calories
54g
Protein
30g
Fat
57g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 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
- 1 medium sized onion diced
- 1 butternut squash peeled and cubed
- 2 sweet potatoes peeled and cubed
- (you want equal amounts of squash and potato)
- 950ml of chicken or vegetable stock
- garlic powder
- chilli powder
- curry powder
- salt
- pepper
- natural yogurt/ sour cream
- olive oil
- butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes