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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 202.5
  • Total Fat: 5.6 g
  • Cholesterol: 13.8 mg
  • Sodium: 519.0 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 6.4 g
  • Protein: 5.8 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Butternut Squash Soup

Submitted by: JANNERS1980
Butternut Squash Soup

Introduction

This is one of my favorites, I have tried many butternut squash recipes and this still tops them all in my opinion! This is one of my favorites, I have tried many butternut squash recipes and this still tops them all in my opinion!
Number of Servings: 8

Ingredients

    2 lbs butternut squash (peeled, seeds removed, cubed)
    1 onion diced
    1 celery stalk diced
    1 diced, peeled carrot
    2 cups peeled, diced yams (sweet potatoes)
    4 cups chicken stock
    2 apples
    3/4 cup 3.25% milk (homo milk)
    1 tsp salt & pepper
    1 tsp ground nutmeg

Directions

*In a pot melt butter
*add onion, celery, carrot, potatoes, squash & apples
*cook for 5-10 minutes or until lightly browned
*add enough stock to cover the veg/apples (add nutmeg), bring to a boil, reduce heat & simmer covered for 40 mins or untill all veg/apples are tender (the smaller you cut them the faster they will cook)
*blend using a hand mixer (or transfer to blender in batches and blend)
*add milk
*add any remaining stock to achieve desired consistency
*add salt & pepper to taste

Number of Servings: 8

Recipe submitted by SparkPeople user JANNERS1980.






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Member Ratings For This Recipe

  • I had been searching for a good recipe for butternut squash, & was so relieved when I tried this one! I absolutely love it, & my husband admitted it's pretty tasty too! I didn't use as much chicken broth as the recipe calls for, prob. between
    3-3 1/2 cups, I used skim milk, & added some more nutme - 9/18/11

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  • soooo good, I roasted my vegetables in the oven to give them a sweeter flavor.....Delicious recipe! - 6/9/10

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