Butternut Rice Soup

4.3 of 5 (7)
editors choice
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 246.8
  • Total Fat: 4.0 g
  • Cholesterol: 0.8 mg
  • Sodium: 597.1 mg
  • Total Carbs: 50.6 g
  • Dietary Fiber: 1.7 g
  • Protein: 7.1 g

View full nutritional breakdown of Butternut Rice Soup calories by ingredient


A delicious way to include squash in your diet. A delicious way to include squash in your diet.
Number of Servings: 6


    1 butternut squash, peeled & cubed
    1 sweet potato, peeled & cubed
    1 box long grain & wild rice
    1 onion, chopped
    3 cloves garlic, chopped
    6 cups vegetable stock
    1 cup nonfat milk (or soy/rice milk)
    1/8 tsp allspice
    1/2 tsp cayenne pepper
    1/4 tsp ground nutmeg
    2 tsp brown sugar, packed
    1 tbsp extra light olive oil


Saute' onion & garlic in the olive oil.
Add to soup pot, along with remaining ingredients (except the rice & milk).
Simmer over medium heat until squash & sweet potato cubes are tender.
Remove half (more or less to your own liking) of the veggies & puree in blender.
Return to pot along with the rice & cook until the rice is tender.
Add milk and heat through.

Number of Servings: 6

Recipe submitted by SparkPeople user H3DAKOTA.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    Great flavor, easy to make. - 3/14/09

  • no profile photo

    Very Good
    very good - 11/10/07

  • no profile photo

    this is great! a new favorite
    next time I might add more squash to make it a bit thicker. I liked having the rice in it - it makes it a little different from the generic butternut squash soup.
    - 10/9/07

  • no profile photo

    Very Good
    Delicious! Very rich and naturally sweet.
    I grated a bit of fresh ginger into mine.
    Wonderful with a dollop of fatfree yogurt or sour cream.
    - 3/14/07