Danica's Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 159.1
  • Total Fat: 9.4 g
  • Cholesterol: 25.5 mg
  • Sodium: 169.5 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 2.7 g

View full nutritional breakdown of Danica's Butternut Squash Soup calories by ingredient
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Number of Servings: 15


    Butternut Squash- 8 cups, peeled and chopped
    Onion- 6 cups, chopped
    Trader Joe's Organic Free Range Chicken Broth- 32 oz
    Butter- .5 cups- melted
    Half and Half- about 1.5 cups


Roast chopped squash and onion in 400 degree oven for 10 minutes. Mix melted butter and 1 cup broth and pour over roasting vegetables. Return to oven and cook for 10 minutes more, or until vegetables are mushy. Remove from oven and mash with a fork or potato masher in pan, then let cool. Transfer mashed vegetables and any juice from the roasting pan into the food processor and process until smooth. Add remaining broth and half and half gradually, alternating until soup reaches desired consistency. Add salt and pepper to taste when reheating.

Serving Size: makes 15 1-cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user DANICAMROSE.

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