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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 110.9
  • Total Fat: 2.3 g
  • Cholesterol: 5.3 mg
  • Sodium: 798.6 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 5.6 g

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

Submitted by: GARDENDIVA2

Introduction

Low calorie and low fat, freezes well. Low calorie and low fat, freezes well.
Number of Servings: 8

Ingredients

    1 Onion, Medium, chopped
    1 Burrternut squash, peeled and cubed
    6 C Chicken Stock
    Salt and Pepper to taste,
    Nutmeg, pinch

Directions

Saute onion until translucent. Add squash and chicken stock. Bring to a boil and then turn down to a simmer. Simmer until squash if fork tender. Puree in blender, in batches, until smooth. Add Nutmeg, salt and pepper. Serve as a soup course or a meal.

Number of Servings: 8

Recipe submitted by SparkPeople user GARDENDIVA2.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I decided to roast the butternut with fresh thyme before adding to the stock. Gives it an awesome flavor!
    This is one of my favourite soups! - 10/31/10

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  • Good
    2 of 2 people found this review helpful
    I made this for dinner tonight, and the basic recipe is good but I felt like it needed more flavor. I added cinnamon and pumpkin pie spice and just a pinch of sugar substitute. - 10/17/10

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  • Very Good
    2 of 2 people found this review helpful
    Added garlic and one roasted red pepper to make this recipe more savory. - 12/10/07

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  • Incredible!
    1 of 1 people found this review helpful
    I thought I would have to add more spices, but I carmelized the onion first in a tablespoon of olive oil and that gave the soup enough savory flavor that it was just perfect.
    Also, I used only 4 cups of chicken broth and 2 cups of water.
    Super easy and tasty! - 11/3/12

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  • 1 of 1 people found this review helpful
    This is a great basic recipe. I like a bit more spice so I added some allspice and roated the squash orior to making the soup. It is all good! - 10/16/12

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  • Incredible!
    1 of 1 people found this review helpful
    Loved it! Very easy to make and very warm and comforting during this cold weather :) - 8/28/12

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  • Good
    1 of 1 people found this review helpful
    Good but very bland...next time I would add barley & maybe another vegetable such as a bean or even spices to LIVEN it up! - 10/17/11

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  • What is the serving size?
    - 10/8/13

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  • This was really good.I added a dash cinnamon and red pepper about 2 TBS pumpkin, about 1/8 cup veg stock and about 1/2 cup chicken broth (low sodium and fat free) Since I had left over butternut squash I served as a side one night at dinner I used it and just mashed with a fork.Very creamy & good. - 11/12/11

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  • Very good .. we love squash! - 10/14/11

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  • Really awesome recipe. You do need a half teaspoon of olive oil to saute the onions though. Thanks! - 10/7/11

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  • super yummy! - 4/14/11

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  • This is the same recipe I've used for years, but I use 4 cups of stock, makes a thicker soup.I have used acorn squash also, because we grow them in our garden. I use about 4 large acorn squash baked it is just as good. It's the best on a cold snowey night, a great comfort food. - 1/10/11

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  • Very good recipe. Tasted great! Will make it again for sure. Thanks! - 12/28/10

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  • very tasty - 11/25/10

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  • yummy - 11/9/10

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  • good soup - 10/15/10

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  • Fantastic Recipe. Very simple taste, and simple to make. Perfect as is! - 10/4/10

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  • Incredible!
    0 of 1 people found this review helpful
    I have never cooked with squash before this..I will make this many times. It is wonderful! - 9/27/10

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  • This was wonderful. I had it for dinner and then I froze the rest for later. I didn't change anything. Although I don't know if I had the right amount of squash because the two I had were on the small side. The soup was creamy and tasty. YUMMY and I will make again. - 3/17/10

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  • This turned out wonderful. I also added some cinnamon and use a bit more squash so it was nice and thick. Absolutely loved it! - 1/7/10

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  • Fabulous! Packed some away in the freezer for lunch this week. Yummy. - 1/1/10

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  • This was okay. I added a bit of cinnamon also. My kids didn't like it. - 10/8/08

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  • I LOVE this soup! It's a perfect lunch addition! - 10/7/08

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  • This is a great recipe, but I adjusted it a bit. I added more squash to make it the thickness I desire, more like a bisque, probably about 3 or 4 cups more and only 5 cups of chicken stock. I also added cinnamon as well as a little balsamic vinegar. Nutrition label of course with be a little off.. - 11/18/07

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  • 0 of 1 people found this review helpful
    will try, sounds good. - 11/15/07

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  • Very tasty, although I added cinnamon and fat free shredded chedder. The only thing I didn't like is that it is too thin. I have to drink instead of eat-but the taste is GREAT! - 11/8/07

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  • Very tasty! I took this to a get-together with friends and everyone loved it. - 11/8/07

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  • Yum! This turned out so good! - 10/14/07

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  • Great Soup! I added some Cinnamon as well and then to my bowl I added half a tablespoon of whipping cream. Very nice! - 10/2/07

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  • Deelish! Perfect for a cool evening. Very filling as well. - 9/25/07

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