KIST's Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 122.8
  • Total Fat: 1.2 g
  • Cholesterol: 0.5 mg
  • Sodium: 401.1 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.1 g

View full nutritional breakdown of KIST's Butternut Squash Soup calories by ingredient
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Soup is good food. Soup is good food.
Number of Servings: 15


    5 lbs butternut squash
    3 med-large parsnips
    2 tbsp extra virgin olive oil
    3 shallots, diced
    2 tsp red chili flakes
    2 bay leaf
    6-8 sprigs parsley
    10 cups homemande veggie broth, no salt added
    2 tbsp grated fresh parmesan cheese
    2-3 tsp sea salt
    freshly groung black pepper.
    Freshly shaved parmesan cheese for garnish.


Preheat oven to 350. Cut squash lengthwise in half, remove seeds, (reserve seeds). Place cut side up in baking dish and cover with foil. Wash and peel parsnips, place in own foil packet as these will cook quicker than the squash. Place squash and parsnips in the oven and bake the squash for about 1 hour, or until tender, and the parsnips will take about 30-45 mins. When all is nicely roasted, remove and cool enough to handle. Dice parsnips and scoop out the squash and place into a bowl.

Next, in a large dutch oven, saute the diced shallots, bay leaf, parsley and red chili flakes in a little olive oil. After 8 mins or so, add the squash and parsnips and veggie broth. Using an immersion blender, blend until smooth. Stir in the gratede parmesan cheese and season with the sea salt.

Ladle into soup bowls and garnish with shaved parmesan cheese and freshly ground pepper. Shaved parmesan not included in nutrional information.

Serving Size: 15 1 cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user FRANKKI1.

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