Vegan Butternut Squash Soup with Toasted Barley Recipe | Yummly

Vegan Butternut Squash Soup with Toasted Barley

MAKE IT MEDITERRANEAN
15Ingredients
65Minutes
230Calories

Ingredients

US|METRIC
  • 1 whole butternut squash (cut into cubes)
  • 1 yukon gold potato (cut into cubes)
  • 1/2 white onion (chopped)
  • 2 celery stalks (roughly chopped)
  • 3 garlic cloves (2 peeled and left whole and 1 thinly sliced)
  • 1 cup cooked barley
  • 2 tablespoons soy sauce
  • 4 tablespoons olive oil
  • 2 tablespoons rosemary (finely chopped)
  • 1/2 teaspoon ground nutmeg
  • 2 bay leaves
  • squash
  • water
  • salt
  • pepper
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    NutritionView More

    230Calories
    Sodium28% DV660mg
    Fat22% DV14g
    Protein8% DV4g
    Carbs8% DV25g
    Fiber20% DV5g
    Calories230Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium660mg28%
    Potassium440mg13%
    Protein4g8%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber5g20%
    Sugars1g2%
    Vitamin A4%
    Vitamin C20%
    Calcium6%
    Iron20%

    * 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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