Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 132.3
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 727.8 mg
  • Total Carbs: 26.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.1 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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From Curves Magazine From Curves Magazine
Number of Servings: 8


    1 3-4 lb. butternut squash
    2 T olive oil
    1/8 tsp. garlic powder
    1 medium onion, chopped
    2 celery stalks, chopped
    1 carrot, chopped
    1/4 tsp. ground cinnamon
    1/4 tsp. ground ginger
    2 C vegetable broth
    1 T honey


1. Preheat oven to 400. Line a baking sheet with foil and coat the foil with cooking spray.

2. Slice the ends off the squash, stand it on one end, and slice the squash in half, lengthwise. Scrape out the seeds and place the two halves, cut side down, on the baking sheet. Bake until it is very tender when pierced with a fork, 50-60 minutes.

3. After the squash has baked for 50 minutes, sauté garlic, onion, celery and carrots in olive oil. Add garlic powder, cinnamon and ginger, and cook, stirring occasionally, until the vegetables are softened, about 5-8 minutes.

4. Once squash has cooled for a few minutes, peel skin or scrape out flesh (whichever is easier for you), chop coarsely, and add squash to pot with vegetables. Add broth and bring to a boil. Stir thoroughly and simmer gently for about 10 minutes.

5. Puree soup in a blender and return it to pot. Stir in honey. Serve immediately.

Number of Servings: 8

Recipe submitted by SparkPeople user LISAPOOH34.

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