Butternut & Acorn Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 102.5
  • Total Fat: 3.7 g
  • Cholesterol: 2.2 mg
  • Sodium: 279.5 mg
  • Total Carbs: 14.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.5 g

View full nutritional breakdown of Butternut & Acorn Squash Soup calories by ingredient
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Rich, Creamy winter soup Rich, Creamy winter soup
Number of Servings: 8


    1 butternut squash, halved and seeded
    1 acorn squash, halved and seeded
    2 Tablespoons olive oil
    1/4 cup chopped sweet onion
    2 C. Chicken Broth
    2 C. Water
    2 Tablespoons Splenda Brown Sugar Mix
    1 1/2 cups Non-fat yogurt
    1/2 teaspoon black or white pepper
    ground cinnamon, to taste
    fresh parsley to garnish


8 servings
Preheat oven to 350 F. Place squash halves cut side down and bake for 45 minutes. Remove from heat, cool slightly, scoop pulp from skins and discard skins.
Saute onion in skillet with olive oil until tender.
In blender or food processor, blend squash pulp, onion, broth, splenda, yogurt, pepper and cinnamon until smooth. May be done in small batches.
Transfer soup to pot and heat over medium heat, stirring occasionally, until heated thoroughly. Garnish with parsley and serve warm.

Number of Servings: 8

Recipe submitted by SparkPeople user CHAMPGIRL1.

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