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Dairy-Free Vegan Butternut Squash Soup
THE SPRUCE EATS10Ingredients
60Minutes
150Calories
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Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. olive oil
- 2 large garlic cloves (finely chopped)
- 1 cup yellow onion (finely chopped)
- 2 celery stalks (chopped)
- 2 large carrots (finely chopped)
- 8 cups butternut squash (peeled, seeded, and chopped into 1-inch cubes)
- 4 cups vegetable stock
- 1 cup unsweetened soy milk (plain, plus more if desired)
- salt (to taste)
- pepper (to taste)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium690mg29% |
| Potassium740mg21% |
| Protein3g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber5g20% |
| Sugars7g |
| Vitamin A420% |
| Vitamin C60% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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