Butternut Squash Soup

440 mins (prep 20, cooking 420)
10 ingredients
4 servings
I'm in the process of making this at the moment. It smells delicious! I changed one of the ingredients as I didn't have any frozen squash so used fresh and I didn't have powdered curry so I used an equal amount of Patak's Mild Curry Paste. I noticed that there is no salt added to this. I didn't add any either. I like to leave that up to the discretion of the people eating the soup. The original recipe came out of The Little Simple Vegan Slow Cooker book. :-)

Categories:  vegan , easy , 3-steps-or-less , vegetarian , soups-&-stews , bisques~cream-soups ,
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Serving Size (88.58 g)
Servings 4
Amount per Serving
Calories 167.79 Calories from Fat 132.48
% Daily Value *
Total Fat 14.72g 90.57%
Saturated Fat 2.99g 59.81%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 127.82mg 21.3%
Total Carbohydrate 8.29g 11.05%
Dietary Fiber 1.38 g 22.0%
Sugars 1.07 g %
Protein 2.95g 23.58%
Vitamin A 2878.22IU% Vitamin C 1.5mg%
Calcium 17.23mg% Iron 0.9mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
winter squash, frozen, plain soymilk, ground nutmeg