Butternut Squash Soup with a Kick

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 184.7
  • Total Fat: 4.4 g
  • Cholesterol: 7.6 mg
  • Sodium: 106.3 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 10.0 g
  • Protein: 4.7 g

View full nutritional breakdown of Butternut Squash Soup with a Kick calories by ingredient
Report Inappropriate Recipe

Submitted by:


Something I made based on a recipes on allrecipes.com. Something I made based on a recipes on allrecipes.com.
Number of Servings: 4


    2 lbs butternut squash - peeled, seeded, and cubed
    1 teaspoon canola oil
    1 small onion, chopped
    1 stalk celery, chopped
    1 medium carrot, chopped
    1/4 teaspoon cayenne pepper
    pinch of curry powder
    1 tablespoon butter
    3 cups reduced sodium chicken broth
    salt to taste


1. Preheat oven to 375F.
2. Lightly grease a cookie sheet and spread cubed butternut squash in a single layer. Bake for 20-25 minutes until tender.
3. Heat up the canola oil and saute the remaining chopped veggies over medium high heat until lightly golden. Turn off the heat and stir in cayenne pepper, curry and butter. Set aside.
4. Once tender, add the butternut squash into the veggie mix and add the reduced sodium chicken broth.
5. Bring to a boil. Reduce heat to low, cover pot, and simmer 20 minutes, or until all vegetables are tender.
6. Blend with a hand blender and salt to taste.

Number of Servings: 4

Recipe submitted by SparkPeople user KATZEYESPA.

Rate This Recipe