Spiced Roasted Butternut Squash Soup

KARA LYDON
12Ingredients
60Minutes
190Calories

Ingredients

US|METRIC
  • 1 butternut squash (large, 2.5 lbs, halved vertically and seeded)
  • 1 tablespoon olive oil (divided)
  • salt
  • pepper
  • 1 yellow onion (diced)
  • 1/4 teaspoon pumpkin pie spice
  • 3/4 teaspoon cardamom
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 3 cups vegetable broth (will depend on size of your squash – I used 2.5 cups)
  • 2/3 cup coconut milk (canned)
  • pepitas (Optional garnish:)
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    NutritionView More

    190Calories
    Sodium40% DV970mg
    Fat20% DV13g
    Protein8% DV4g
    Carbs6% DV18g
    Fiber16% DV4g
    Calories190Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol
    Sodium970mg40%
    Potassium510mg15%
    Protein4g8%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A200%
    Vitamin C35%
    Calcium8%
    Iron15%

    * 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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