Nutrition Facts
  Servings Per Recipe: 8
  Serving Size: 1 serving
Amount Per Serving
  Calories 115.5
  Total Fat 2.6 g
      Saturated Fat 0.5 g
      Polyunsaturated Fat 0.6 g
      Monounsaturated Fat 1.3 g
  Cholesterol 0.0 mg
  Sodium 396.7 mg
  Potassium 581.2 mg
  Total Carbohydrate 23.6 g
      Dietary Fiber 0.9 g
      Sugars 0.5 g
  Protein 2.1 g
  Vitamin A 215.3 %
  Vitamin B-12 0.0 %
  Vitamin B-6 14.5 %
  Vitamin C 49.3 %
  Vitamin D 0.0 %
  Vitamin E 0.1 %
  Calcium 7.0 %
  Copper 7.1 %
  Folate 9.1 %
  Iron 6.6 %
  Magnesium 13.2 %
  Manganese 16.5 %
  Niacin 9.0 %
  Pantothenic Acid     6.5 %
  Phosphorus     6.3 %
  Riboflavin 2.3 %
  Selenium 1.4 %
  Thiamin 9.4 %
  Zinc 2.1 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Butternut Squash Soup

View the full Butternut Squash Soup Recipe & Instructions
Submitted by: COURTNEYBECKETT

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Butternut Squash Soup

62 calories of Butternut Squash, (0.75 cup, cubes)

22 calories of Margarine, 70% vegetable oil spread, (0.25 tbsp)

19 calories of Potato, raw, (0.13 medium (2-1/4" to 3-1/4" dia.))

5 calories of Onions, raw, (0.13 medium (2-1/2" dia))

4 calories of Brown Sugar, (0.38 tsp unpacked)

1 calories of balsamic vinegar, (0.13 tablespoon)


Nutrition & Calorie Comments  

This is awesome! I loved it and will make it again. I read the comments first so I used chicken broth instead of water. Also I don't care for Balsamic vinegar so I used what was in my cupboard lol-red wine vinegar,and also used Splenda Brown sugar. Will be looking for more butternut squash recipes! Submitted by:
LAURIEBARREIRO1
(11/13/12)
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The only difference I made was using low sodium chicken stock instead of water. This is such an easy recipe, and so delicious!! Definitely a keeper! Submitted by:
KAMMIE341
(11/1/12)
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This was good! I made a few adjustments based on what was at hand (regular sugar instead of brown sugar, and red wine vinegar instead of balsamic) and also spiced it up to my own taste with a pea size dash of syracha and some garlic salt. I'd definitely make it again. Submitted by:
LILANGEL181
(7/12/11)
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LOVED IT! simple and delicious, put pepper in with onion, substitute olive oil for margarine, chicken broth for water, and think putting the brown sugar, vinegar, and dill before puree will give the flavors a chance to meld. Also, adding bacon with onion will make this a main dish. No salt added. Submitted by:
THINKAHEAD
(1/9/11)
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I liked this recipe and found it very easy to make. I did find it a little bland and added some chicken bullion but I left off the brown sugar to save calories. I will certainly be making this again! Submitted by:
JULEBARTA
(11/6/10)
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Sounds good and low in calories. I will try this. Submitted by:
GRAMMAP1
(9/21/10)
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Next time I will add chicken bouillon. As is, it was a little too flat. I possibly am experiencing salt withdrawal! Submitted by:
DIANE2110
(9/8/10)
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Excellent easy recipe. I added saffron powder and subbed Swanson's fat free chicken stock for the water. Great as leftovers to reheat for lunch. Submitted by:
KMCCOLLOM
(8/8/10)
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We made a similar Butternut-Carrot-Leek Soup for 3 gatherings & each crowd finished off the crock pots full. We season it with chicken broth, cream, white pepper & nutmeg, then serve it garnished w roasted pumpkin seeds & taragon leaves - no potato or sugar keeps the carbs down & calories lower. Submitted by:
TAZZIE5
(11/29/08)
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