Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 115.5
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 396.7 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 0.9 g
- Protein: 2.1 g
View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Introduction
A wonderful soup to warm up those chilly winter nights and it is packed with Vitamin A. A wonderful soup to warm up those chilly winter nights and it is packed with Vitamin A.Number of Servings: 8
Ingredients
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2 tbsp margarine
1 onion, diced
1 butternut squash, peeled and diced
1 potato, peeled and diced
water (to cover)
1 tbsp brown sugar
2 tbsp balsamic vinegar
fresh dill
Directions
Cook onions in margarine until soft in large saucepan.
Add squash and potato.
Cover with water, and bring to boil.
Reduce heat and simmer until vegetables soft.
Using stick blender or counter blender, puree squash and potato until liquid.
Add brown sugar, balsamic vinegar, and dill to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user COURTNEYBECKETT.
Add squash and potato.
Cover with water, and bring to boil.
Reduce heat and simmer until vegetables soft.
Using stick blender or counter blender, puree squash and potato until liquid.
Add brown sugar, balsamic vinegar, and dill to taste.
Number of Servings: 8
Recipe submitted by SparkPeople user COURTNEYBECKETT.
Member Ratings For This Recipe
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TAZZIE5
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. - 11/29/08
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HAPPYANDLUCKY
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STEPHE4HIM2008
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NELLGWYN
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GUTBOMB
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LECHARJT
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JPETRUCCELLI
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CD1315350
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CD12575244
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CD13198075
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! - 11/13/12
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CD10791121
This is a very good recipe. I read the comments before making it so I added a can of Chicken Broth! Very excellent! I have never eaten any type of squash soup before, so for me, it was like OMG! This is so yummy my husband ate two cups of it! We had it by itself and it made a perfect meal! Thanks! - 11/19/11
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GIRRLKITTY
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LADY_NADA
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BENCHED
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LADYFOX71
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ZAFTIGIRL
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CHRISP1972
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NARNIAROSE2003
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ANNIEAFG
Delicious! I tippy-toed into slowly adding dill and vinegar to ea bowl so it wouldn't overwhelm the squash.I was a little too generous w/ the amount of water I covered it to simmer. Next time I won't add all of the water to the blender so that the soup will be nice & thick. SO glad it freezes well. - 11/12/12
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BACKTO35
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BALL12
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MSEELYE
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LILANGEL181
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LEMAVIS
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THINKAHEAD
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. - 1/9/11
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