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Creamy Vegan Squash Soup Recipe

Looking for an easy Creamy Vegan Squash Soup recipe? Learn how to make Creamy Vegan Squash Soup using healthy ingredients.


Submitted by jenniferamsmith

Makes 6 servings



A l'il something I made up today!

Recipe Ingredients for Creamy Vegan Squash Soup

2 cups butternut squash
2 cups yam
1 medium onion
1 medium carrot
2 cloves garlic
2 tbl margarine
1/4 cup Better Than Sour Cream
4 cups water
2 tbl chicken boullion
1 tsp curry powder
1 dash nutmeg

Recipe Directions for Creamy Vegan Squash Soup

  1. Roast sqaush (pierced) in oven at 350 for 40-60 minutes - skin will peel easily when it is complete.

  2. Melt butter in large pot - add diced sweet potato, onion, carrot and garlic - cook over medium heat for 5-7 minutes. Add water and "chicken" boullion (I used vegan chicken mix - it's not in the CC database) & a bay leaf - simmer over low-med for 40minutes or until carrots and sweet potato are tender - remove bay leaf

  3. Once the pot of veggies is cooked and your squash is roasted scoop out the squash seeds and add the flesh to th soup - blend using immersion blender - add spices and "sour cream" and simmer for 15-20 minutes more.

  4. Serving sizes are large.

Categories

Soup, Vegetarian

Nutrition Facts
Serving Size 296.0g
Amount Per Serving
Calories
155
Calories from Fat
54
% Daily Value*
Total Fat
6.0g
9%
Saturated Fat
1.4g
7%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
488mg
20%
Potassium
546mg
16%
Total Carbohydrates
24.5g
8%
Dietary Fiber
3.4g
14%
Sugars
3.6g
Protein
2.2g
Vitamin A 138% Vitamin C 29%
Calcium 5% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very low in cholesterol
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
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