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Fall Veggie Soup Recipe

Looking for an easy Fall Veggie Soup recipe? Learn how to make Fall Veggie Soup using healthy ingredients.


Submitted by ekmp636

Makes 5 servings



Yummy roasted fall flavors, together in one soup.

Recipe Ingredients for Fall Veggie Soup

2 cup,+cubes sweet potatoes
2 cup,+cubes butternut squash
1 1/2 c pumpkin puree
1/2 large onion
2 medium carrots
1 stalk celery
1 T Extra Virgin Olive Oil
1 T butter
1/2 t ground ginger
1/2 t cinnamon
1 pinch nutmeg
1 t black pepper
1 t salt
2 T maple syrup
1 tsp,+crumbled bay leaf
4 c low sodium chicken stock
1/4 c heavy cream

Recipe Directions for Fall Veggie Soup

  1. Roast sweet potatoes and squash until tender.

  2. Chop carrot, celery, onion in food processor. Cook in olive oil/butter until translucent. Add pumpkin and roasted potatoes/squash, maple syrup, and spices. Cook for a few minutes, until you really smell the spices. Add chicken stock, bring to boil; simmer for 15 minutes. Puree soup until smooth (as much as you like). Pour back in pot, add cream, and warm.

  3. Can serve with chopped apples and bacon as a garnish, or croutons.

Categories

Vegetables, Soup

Nutrition Facts
Serving Size 446.1g
Amount Per Serving
Calories
239
Calories from Fat
70
% Daily Value*
Total Fat
7.8g
12%
Saturated Fat
3.4g
17%
Trans Fat
0.0g
Cholesterol
14mg
5%
Sodium
572mg
24%
Potassium
979mg
28%
Total Carbohydrates
40.2g
13%
Dietary Fiber
7.0g
28%
Sugars
10.6g
Protein
4.5g
Vitamin A 435% Vitamin C 47%
Calcium 9% Iron 14%
* 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
A-
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sugar
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