Modified Winter Squash Vegetable Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 291.1
  • Total Fat: 3.3 g
  • Cholesterol: 38.0 mg
  • Sodium: 255.4 mg
  • Total Carbs: 45.0 g
  • Dietary Fiber: 14.2 g
  • Protein: 23.3 g

View full nutritional breakdown of Modified Winter Squash Vegetable Soup calories by ingredient
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Changed to lower sodium and use ingredients on hand. Changed to lower sodium and use ingredients on hand.
Number of Servings: 4


    1lb of chicken breast
    1/2 C chopped onion
    1/2 cup chopped green pepper
    4 tbsp of fresh chopped cilantro
    1/2 tbsp of butter
    1/2 C diced celery
    3 cups of chopped cabbage
    2 tsp of Better than Bouillon Reduced sodium chicken base, prepared in 2 C boiling water
    2 C pinto beans, cooked with no added sodium (May use canned if desired, but be sure to note added sodium.)
    2 C winter squash, baked and cubed


Bake winter squash in 350 degree oven for 45 minutes or until tender. Can also be microwaved to reduce cooking time.
While it is cooling:
Clean and cut chicken breast into cubes. Saute onion, green pepper, celery and cilantro in butter in a large pot. Add chicken and stir fry until cooked.

Scoop cooked squash from shell and cut into cubes.

Add chicken broth, cabbage, pinto beans, and winter squash to pot. Cook on medium heat for 5 minutes or until bubbling. Lower heat, cover and cook for 15-20 minutes. Remove from heat, cool and serve! Makes 4 to 6 servings. Nutritional information is for four hearty servings.

Original recipe also called for 1 cup of frozen cauliflower and 1/2 cup of frozen zucchini, which I don't have on hand. This would add significantly to the nutrients, but not much to the calories. It also had several seasonings that I didn't have on hand, which would improve flavor. Add if you wish!

Number of Servings: 4

Recipe submitted by SparkPeople user VAMANOS.

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