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The Ultimate Creamy Winter Squash Soup
VEGGIES DON'T BITE14Ingredients
75Minutes
340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 1/2 cups squash (winter, squash, chopped into uniform pieces, I used a combo of delicata, Tahitian and butternut)
- 4 cloves garlic
- 1 zucchini (chopped, pieces should be uniform to squash)
- 1 cup sweet onion (sliced)
- 6 sage (sprigs)
- 6 thyme sprigs
- coconut oil (drizzle, or olive oil, optional for brushing squash for roasting)
- sea salt (to taste)
- 1/2 cup cilantro (loosely packed)
- 1 Tbsp. smoked paprika
- 1/2 cup walnuts (soaked overnight if not using a high speed blender)
- 1/2 cup raw cashews (soaked overnight if not using a high speed blender)
- 4 cups broth (veggie, low sodium if needed)
- pumpkin seeds (for garnish, optional)
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium990mg41% |
| Potassium840mg24% |
| Protein15g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber7g28% |
| Sugars5g |
| Vitamin A35% |
| Vitamin C35% |
| Calcium20% |
| Iron30% |
* 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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