Spicy Butternut Squash and Cauliflower Soup

Spicy Butternut Squash and Cauliflower Soup

4.2 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 116.0
  • Total Fat: 2.4 g
  • Cholesterol: 1.9 mg
  • Sodium: 2,266.9 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 10.8 g

View full nutritional breakdown of Spicy Butternut Squash and Cauliflower Soup calories by ingredient


Introduction

This is a great soup for a cold day. Goes great as a starter course but is also hearty enough to hold its own at lunch. This is a great soup for a cold day. Goes great as a starter course but is also hearty enough to hold its own at lunch.
Number of Servings: 8

Ingredients

    1 Medium Butternut Squash (or about 3 cups peeled and cubed)
    1 Medium Head of Cauliflower cleaned and broken into flowerets.
    1/2 Medium Yellow Onion chopped
    8 cups Chicken Broth
    1 Tbsp Chili Powder
    1 tsp Cumin
    1 tsp Garlic Powder
    1 Tbsp Salt

    (*** Vegetarians can use Vegetable Broth and it tastes just as wonderful!)

Directions

1. In medium sized sauce pan, cook squash and chopped onion and spices in chicken broth until soft.
2. Add cauliflower and cook for another 10 minutes.
3. Garnish with cilantro or thyme or dollop of sour cream and serve immediately.
4. Keeps in the fridge for up to 5 days and tastes wonderful reheated.

***Calories are calculated based on chicken broth and without garnish.***

Number of Servings: 8

Recipe submitted by SparkPeople user GRACEFULTURTLES.

Member Ratings For This Recipe


  • no profile photo


    1 of 1 people found this review helpful
    Is this the correct sodium count? - 2/18/10

    Reply from GRACEFULTURTLES (5/28/10)
    The sodium was automatically calculated by Spark Recipes when I punched in Chicken Broth. I think if you used low sodium broth or made your own broth it would be much much lower! I usually make my own broth which has almost no salt in it...hope that helps!



  • no profile photo


    Yummy!!! - 3/28/21


  • no profile photo

    Good
    Probably because I used bouillon cubes for the stock, it was a bit too salty. Next time, Iíll use less. CF. - 3/27/20


  • no profile photo

    Very Good
    This was easy and deklicious. A great fall recipe. - 10/1/11


  • no profile photo


    I'm making this for dinner tonight, but am wondering if 10.8 grams of protein per serving is correct. - 2/2/11

    Reply from GRACEFULTURTLES (2/18/11)
    These amounts were all automatic when I first added the ingredients to the recipe...there must have been a problem with the original values because now the automatic protein is coming up as 3.2 g per serving. I will see about getting it corrected...



  • no profile photo

    Incredible!
    Absolutely divine! Although I recommend leaving out the Tbl of salt if you are using store bought broth which already has a lot of sodium in it. Will be making this again and again!!! - 1/10/11


  • no profile photo

    Very Good
    I never thought of this combination before today. I made a similar soup from an online recipe that used a tbl of curry powder. Now I'll have to try this spice combo - 3/30/09


  • no profile photo

    Very Good
    I made mine as a stew or saute. It is fine made with just a small amount of water and served on brown rice. The spices make this dish. - 3/27/08