Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Autumn In A Bowl Soup

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.89

$0.89 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan soup
spoonacular Score:93%

Spoonacular Score: 93%

 

Autumn In A Bowl Soup might be just the soup you are searching for. For 89 cents per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegan recipe has 144 calories, 4g of protein, and 5g of fat per serving. Not a lot of people made this recipe, and 1 would say it hit the spot. Autumn will be even more special with this recipe. Head to the store and pick up onion, sage, ears of corn, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is awesome. Try Autumn Nourish Bowl, Autumn Quinoa Buddha Bowl, and Roasted Kabocha Squash Bowl with Autumn Vegetables for similar recipes.

Ingredients

Servings:
1 large
1 large butternut squash
butternut squash
6
6  diced carrots
diced carrots
2
2  ears of corn
ears of corn
1 bunch
1 bunch fresh sage
fresh sage
0.56 cloves
0.56 cloves garlic
garlic
1 bunch
1 bunch kale
kale
1.01 fl. oz
1.01 fl. oz olive oil
olive oil
1 medium
1 medium diced onion
diced onion
1
1  diced red bell pepper
diced red bell pepper
some
some salt and pepper
salt and pepper
6 cups
6 cups water
water
1 large butternut squash
1 large
butternut squash
6  diced carrots
6
diced carrots
2  ears of corn
2
ears of corn
1 bunch fresh sage
1 bunch
fresh sage
0.56 cloves garlic
0.56 cloves
garlic
1 bunch kale
1 bunch
kale
1.01 fl. oz olive oil
1.01 fl. oz
olive oil
1 medium diced onion
1 medium
diced onion
1  diced red bell pepper
1
diced red bell pepper
some salt and pepper
some
salt and pepper
6 cups water
6 cups
water

Equipment

pot
pot
pot
pot


Instructions

  1. First peel the squash. Then cut up squash in cubes. Heat pot up, and add olive oil, then add diced squash. Saut squash for 5-10 minutes or until softened. Next add in onion and garlic, saut for another 2-3 minutes, until onion is translucent. Add water, bell pepper, corn, and carrots. Let cook for 40 minutes. Add kale and sage last 15 minutes of cooking. Add salt and pepper to taste.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.89
Ingredient
1 large butternut squash
6 diced carrots
2 ears of corn
1 bunch fresh sage
5 cloves garlic
1 bunch kale
30 milliliters olive oil
1 medium diced onion
1 diced red bell pepper
Price
$1.65
$0.64
$1.66
$1.04
$0.33
$0.57
$0.36
$0.24
$0.60
$7.10

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
136 Calories
3g Protein
4g Total Fat
23g Carbs
94% Health Score
Limit These
Calories
136
7%

Fat
4g
7%

  Saturated Fat
0.69g
4%

Carbohydrates
23g
8%

  Sugar
6g
8%

Cholesterol
0.0mg
0%

Sodium
249mg
11%

Get Enough Of These
Protein
3g
7%

Vitamin A
19740IU
395%

Copper
4mg
212%

Vitamin K
124µg
119%

Vitamin C
64mg
78%

Manganese
0.59mg
30%

Potassium
681mg
19%

Vitamin B6
0.36mg
18%

Fiber
4g
17%

Vitamin E
2mg
16%

Magnesium
60mg
15%

Folate
58µg
15%

Vitamin B1
0.2mg
13%

Vitamin B3
2mg
12%

Calcium
106mg
11%

Phosphorus
93mg
9%

Iron
1mg
8%

Vitamin B5
0.75mg
8%

Vitamin B2
0.1mg
6%

Zinc
0.57mg
4%

Selenium
1µg
2%

covered percent of daily need

Related Recipes