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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 103.3
  • Total Fat: 2.7 g
  • Cholesterol: 10.0 mg
  • Sodium: 493.4 mg
  • Total Carbs: 20.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 2.3 g

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

Submitted by: SEAGIRLRUN

Introduction

Easy and yummy. Similar to Alton Brown's recipe but with a little less fat. Alton also roasts the squash in the oven basted with butter first. Roasting first definitely makes this soup better but it will still be good without. Adding half and half makes it great, but it's actually quite good without it! Easy and yummy. Similar to Alton Brown's recipe but with a little less fat. Alton also roasts the squash in the oven basted with butter first. Roasting first definitely makes this soup better but it will still be good without. Adding half and half makes it great, but it's actually quite good without it!
Number of Servings: 6

Ingredients

    1 large butternut squash, peeled, cored and chopped into cubes
    (optional-roast the squash in the oven first then proceed to make your soup)
    1 box of Swanson chicken broth, regular or low sodium
    1/4 cup onion (sweet, white or spanish) chopped fine
    2 Tablespoons honey
    1-2 Tsp. Fresh Ginger Root, minced finely
    White Pepper
    fresh grated nutmeg
    Salt (to taste, optional)

Directions

In a stock pot place squash, onion, ginger, chicken broth, white pepper and 2 cups of water. Bring to boil and simmer, stirring occasionally for about 30 minutes until every is soft. puree with a wand or blender and return to the pot. If the soup is still watery, cook down another 15-30 minutes until you like the flavor. Add honey, stir well. Add the half and half, stir and serve. Grate nutmeg on top for added flavor.

Serving Size: makes about 6 - 1 cup servings






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