Photo: Cala
Roasted Butternut Squash Soup
8 ingredients
Serves 4
openrecipes
Very easy to make. Warm and satisfying cold weather food.
Estimated Nutrition (whole recipe, rough)
173
Calories
2g
Protein
14g
Fat
12g
Carbs
Counts 5 of 8 ingredients — the other 3 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 |
| Topping | not in our table | 0 |
| Poppy Seed | 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 and deseeded
- 3 cloves garlic, crushed
- olive oil
- 1tbsp paprika
- 1 pint vegetable stock
- sea salt
- black pepper
- You can choose a topping of; salt, black pepper, poppy seeds, paprika or Greek yoghurt.
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