Butternut Squash soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 305.0
  • Total Fat: 26.2 g
  • Cholesterol: 81.9 mg
  • Sodium: 321.2 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 3.9 g
  • Protein: 2.9 g

View full nutritional breakdown of Butternut Squash soup calories by ingredient
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Submitted by: SUEMILLER8028

Number of Servings: 4


    Heavy Whipping Cream, 2 cup, whipped (remove)
    Butternut Squash, 2 cup, cubes (remove)
    *Fresh Sweet Onion (1 Medium Raw), 1 serving (remove)
    *Ginger Root (Fresh), 1 tbsp (remove)
    *Extra Virgin Olive Oil, 1 tbsp (remove)
    *Broth, Chicken Free Range Organic Imagine, 2 cup (remove)
    Celery, raw, 1 stalk, medium (7-1/2" - 8" long) (remove)
    Nutmet, pinch
    salt and pepper
    Nonfat greek yogurt


Cook squash and olive oil for 20 minutes or until soft
Cook oinion, celery, and ginger root in olive oil until soft
Add the broth and simmer for 10 minutes, covered, add the squash.
Transfer mixture to blender or food processor and puree until smooth. add water to achieve the desired consistency. Add nutmet,salt and pepper to taste. Serve with Greek nonfat yogurt to garnish

Number of Servings: 4

Recipe submitted by SparkPeople user SUEMILLER8028.


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