Cream of Butternut Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.9
  • Total Fat: 3.6 g
  • Cholesterol: 7.8 mg
  • Sodium: 327.0 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 6.2 g
  • Protein: 4.6 g

View full nutritional breakdown of Cream of Butternut Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


This is a nice thick fall time soup to enjoy on a cold night. This is a nice thick fall time soup to enjoy on a cold night.
Number of Servings: 8


    1 cup chopped onion
    2 celery ribs chopped
    2 TBSP butter
    2 cans (14.5 ounces each) reduced sodium chicken broth
    1 tsp sugar
    1 Bay leaf
    1/2 tsp salt
    1/2 tsp ground ginger
    1/2 tsp turmeric
    1/4 tsp cinnamon
    1 butternut squash (2.5 pound), peeled and cubed
    3 medium potatoes, peeled and cubed
    1.5 cup original almond milk
    2 TBSP sherry or additional reduced sodium chicken broth.


In a large saucepan saute onion, and celery in butter until tender. Stir in the broth, bay leaf, salt, ginger, turmeric, and cinnamon. Add squash and potatoes. Bring to a boil, reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender. Remove from heat, cool slightly, discard bay leaf and add to blender or food processor in batches. Puree until smooth. Return to pan, and stir in milk and sherry. Heat through (do not boil)

Serving Size: makes 8 1.25 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user RED_DEVIL_APRIL.

TAGS:  Vegetarian Meals |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.