Balsamic Butternut Squash Soup

Balsamic Butternut Squash Soup
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 143.9
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 513.8 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 3.9 g
  • Protein: 5.1 g

View full nutritional breakdown of Balsamic Butternut Squash Soup calories by ingredient
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A sweet-and-savory winter soup A sweet-and-savory winter soup
Number of Servings: 6


    -1 medium butternut squash (can use any other yellow/orange winter squash here, like pumpkin or acorn), peeled, seeded, and cubed
    -1 medium apple, cored and chopped
    -1 lrg onion, chopped
    -4 cloves garlic
    -1/3 cup rolled oats
    -1/2 tsp red pepper flakes
    -2 tsp low-sodium veggie bouillon powder (I used Vegebase brand)
    -1/2-1/2 tsp ground sage
    -2-3 cups frozen greens (I used turnip but you can use spinach, collards, whatever)
    -4 tbsp balsamic vinegar


1.Add all ingredients except greens and balsamic to your pressure cooker. Add enough water to just be seen through the ingredients (about 4 cups) Fasten lid and bring up to pressure. Let cook under pressure for 10 minutes then use a quick release method to bring pressure down.*
2. Once its ready, remove lid and either transfer ingredients in batches to a blender and blend until smooth, or blend in the pot with a hand blender.
3. Return to the stove and add the greens. Over low-med heat, heat through until the greens have thawed and are cooked through.
4.Remove from heat and stir in the balsamic.
5. Garnish with additional balsamic and/or minced onion. Serves 4-6.

* Alternatively, if you don't have a pressure cooker, bring the contents to a boil then cover and reduce heat to a simmer. Cook until the squash is soft then proceed with the recipe.

Number of Servings: 6

Recipe submitted by SparkPeople user RW1647.

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