Butternut Squash Soup with Toasted Walnuts

Butternut Squash Soup with Toasted Walnuts
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 207.9
  • Total Fat: 8.9 g
  • Cholesterol: 9.8 mg
  • Sodium: 996.7 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 7.6 g

View full nutritional breakdown of Butternut Squash Soup with Toasted Walnuts calories by ingredient
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Number of Servings: 4


    4 cups (1-inch) cubed peeled butternut squash (about 1 pound)
    1 1/2 teaspoons olive oil
    1/2 teaspoon salt, divided
    1/4 teaspoon freshly ground black pepper, divided
    Cooking spray
    2 cups warm 2% reduced-fat milk
    1 cup fat-free, low-sodium chicken broth
    1 ounce chopped walnuts, toasted


Preheat oven to 400 degrees.

Combine squash, oil, half of salt and half of pepper on a foil-lined baking sheet coated with cooking spray. Bake at 400 degrees for 45 minutes or until tender.
Place squash, milk, and broth in a blender or food processor; process until smooth.
Pour mixture into a saucepan and cook over medium heat 5 minutes or until thoroughly heated (do not bring to a boil).
Stir in remaining salt and pepper. Ladle 1 cup soup into each of 4 bowls; sprinkle each serving with 3/4 teaspoon nuts.
Makes 4 one cup servings.
*Adapted from Cooking Light recipe.

Number of Servings: 4

Recipe submitted by SparkPeople user SLBBW66.

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