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Tempeh Butternut Squash Soup Recipe

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


Submitted by sarahshine

Makes 2 servings



Tempeh butternut squash soup. What I mean by vegetable broth is 2 vegetable bouillion cubes.

Recipe Ingredients for Tempeh Butternut Squash Soup

4 serving Vegetable Broth
4 cup (8 fl oz) Water
1 carrot (7-1/2") Carrots
1 medium (2-1/4" to 2-1/4" dia.) Potatoes, Boiled
0.5 cup Coriander Leaves
2 clove Garlic
2 tsp Onion Powder
1 cup, cubes Squash, Winter, Butternut
8 oz Organic Tempeh - Soy

Recipe Directions for Tempeh Butternut Squash Soup

Chop and combine ingredients, boil!
Categories

Soup

Nutrition Facts
Serving Size 1018.4g
Amount Per Serving
Calories
401
Calories from Fat
75
% Daily Value*
Total Fat
8.3g
13%
Saturated Fat
1.6g
8%
Trans Fat
0.0g
Sodium
2138mg
89%
Potassium
1120mg
32%
Total Carbohydrates
56.0g
19%
Dietary Fiber
15.0g
60%
Sugars
9.4g
Protein
25.2g
Vitamin A 374% Vitamin C 43%
Calcium 9% Iron 7%
* 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
88% confidence
B+
  Good points
  • Low in saturated fat
  • High in dietary fiber
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • Very high in sodium
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