Butternut Squash Soup With Herbes De Provence

30 mins (prep 15, cooking 15)
10 ingredients
4 servings
I loved the silken texture and sheen of this soup. It made it "rich, thick and creamy" just by adding oatmeal. I would have never thought to use it before I tried the recipe. Modified from Lorna Sass' Short-Cut Vegetarian.

Categories:  pasta,-rice-and-grains , comfort-food , pressure-cooker , taste~mood , equipment , bisques~cream-soups , soups-&-stews , brunch , time-to-make , vegan , <-30-mins , grains , vegetarian , squash , vegetable , stove-top ,
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Serving Size (430.55 g)
Servings 4
Amount per Serving
Calories 128.75 Calories from Fat 8.46
% Daily Value *
Total Fat 0.94g 5.78%
Saturated Fat 0.17g 3.45%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 310.55mg 51.76%
Total Carbohydrate 33.13g 44.18%
Dietary Fiber 6.36 g 101.72%
Sugars 5.6 g %
Protein 3.86g 30.85%
Vitamin A 24341.7IU% Vitamin C 47.77mg%
Calcium 125.66mg% Iron 2.25mg%
*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:
celery ribs, coarsely chopped onions, instant, thinly sliced scallion