Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 150.9
Total Fat 0.5 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 1,272.9 mg
Potassium 824.7 mg
Total Carbohydrate 35.2 g
Dietary Fiber 6.7 g
Sugars 9.6 g
Protein 3.4 g
Vitamin A 262.2 %
Vitamin B-12 0.0 %
Vitamin B-6 25.3 %
Vitamin C 59.6 %
Vitamin D 0.0 %
Vitamin E 4.4 %
Calcium 11.4 %
Copper 20.2 %
Folate 8.6 %
Iron 12.9 %
Magnesium 11.9 %
Manganese 36.1 %
Niacin 14.3 %
Pantothenic Acid 20.0 %
Phosphorus 11.4 %
Riboflavin 9.6 %
Selenium 2.5 %
Thiamin 14.3 %
Zinc 4.5 %
*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 Vegetarian Butternut Squash Soup

View the full Vegetarian Butternut Squash Soup Recipe & Instructions

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 Vegetarian Butternut Squash Soup

81 calories of Sweet potato, cooked, baked in skin, without salt, (0.50 large)

41 calories of Butternut Squash, (0.50 cup, cubes)

15 calories of Vegetable Broth, (1 cup)

6 calories of Cabbage, fresh, (0.25 cup, chopped)

5 calories of Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, (0.38 serving)

2 calories of Celery seed, (0.25 tsp)

1 calories of Garlic, (0.25 clove)

0 calories of Salt, (0.13 tsp)


Nutrition & Calorie Comments  

Excellent flavor. I didn't use cabbage because I didn't have any, but put a red and green bell pepper in and chopped celery instead of celery salt. The sweet potato adds just the right amount of sweetness. My husband who automatically nixes sweet potatoes even said he would eat them this way.