Recipe
Roasted Butternut Squash Soup
- 55 min total
- Serves 2
- 280 cal per serving
- 5g protein
Checked against the ingredient list: Whole30, Paleo, Vegan, Vegetarian, Dairy-Free, Gluten-Free
No allergens declared
What You'll Need
Ingredients
Scale for your household
Serves 2
- 1 butternut squash (peeled/cubed)
- 1 onion (quartered)
- 3 cups veg broth
- 0.5 cup coconut milk
- 1 tbsp fresh sage
- 2 tbsp olive oil
Steps
- Roast squash cubes and onion quarters in olive oil at 400°F for 30 mins until caramelized.
- Transfer to a blender with vegetable broth and blend until completely smooth.
- Pour into a pot, stir in coconut milk and fresh sage, and simmer for 5 mins to meld flavors.
Dietary details
Each diet tag is checked against this recipe's ingredient list and against the allergens it declares. Allergens are the union of both, and are never hidden.
- Whole30 checked
- Paleo checked
- Vegan checked
- Vegetarian checked
- Dairy-Free checked
- Gluten-Free checked
Allergens
No allergen is declared for this recipe and none is implied by its ingredients.
Other tags
High Fiber
Per servingServes 2
Calories280
Protein5g10% DV
Total fat12g15% DV
Total carbs42g15% DV
As recorded per serving. % DV uses FDA Daily Values for a 2,000-calorie reference diet.