Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 101.3
  • Total Fat: 4.7 g
  • Cholesterol: 7.6 mg
  • Sodium: 30.5 mg
  • Total Carbs: 14.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 1.4 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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A mild winter soup that's easy to make A mild winter soup that's easy to make
Number of Servings: 8


    2 Tbl. Butter
    1 Tbl. Olive Oil
    2 medium onions, diced
    1/8 Cup Flour (for roux)
    1 large Butternut squash, roasted and cubed (can use frozen), makes about 4 cups
    8 Cups Chicken broth


Makes 8-10 1 Cup servings, depending on the size of the Squash.

Roast peeled squash in 350 degree oven for 1 hour, turning once halfway through or use frozen cubed squash.

Saute diced onion in butter and olive oil until translucent. Add flour and stir over medium heat for 1 minute to form roux (thickening agent). Add chicken broth or water and bullion while stirring roux to incorporate. Add cubed cooked squash. Bring to a boil and reduce heat to a simmer for approximately 15 minutes to allow flavors to blend.

Using a stick blender, blend squash and onions in the pot until a smooth consistency is reached. Season to taste with salt and pepper, and add either mild curry powder or cinnamon and nutmeg to taste.

Number of Servings: 8

Recipe submitted by SparkPeople user MARATHONMOM26.2.

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