Butternut Squash Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 112.0
  • Total Fat: 1.7 g
  • Cholesterol: 3.6 mg
  • Sodium: 1,936.0 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient


Introduction

Been craving butternut squash soup all autumn, and I couldn't find a recipe I liked. I got some ideas (like bacon) from other internet recipes, but this is my own, just made it tonight and I am pretty pleased with it, which is why I'm recording it here.

This recipe makes 4 bowls of soup at only 112 calories each. Been craving butternut squash soup all autumn, and I couldn't find a recipe I liked. I got some ideas (like bacon) from other internet recipes, but this is my own, just made it tonight and I am pretty pleased with it, which is why I'm recording it here.

This recipe makes 4 bowls of soup at only 112 calories each.
Number of Servings: 4

Ingredients

    Butternut Squash, 2 cups, cubed
    Fresh apple, chopped
    Celery Stalk, slices
    Water, 1 cup
    Chicken Stock, 2 cups divided
    Garlic Cloves, 2
    Salt, 3 tsp
    Black Pepper, 2 tsp

    Optional:
    Bacon, 2 medium slices, chopped (add 18 cal/serving if added)



Tips

Bacon is NOT included in the calorie count for this recipe, add 18 calories per serving if including the two strips.

This could easily be modified for a vegetarian diet, simply use vegetable stock/broth instead and skip the bacon (optional).

I wish I had made some of my cheesy, garlic biscuits to go with this!


Directions

Heat a large skillet on medium-low and add 1 cup water. Simmer butternut squash (2 cups) for 8 minutes. Add 1 cup chicken stock, celery, and apples, stir. Simmer 10 minutes. Add crushed garlic cloves, salt, and pepper, stir. Simmer 10 minutes. If including bacon, add chopped bacon to large skillet. Stir. Butternut squash should be very soft by now. Transfer everything to a blender or food processor and puree. Add remaining 1 cup stock if needed, to get desired thickness. Enjoy!

Note: I removed one clove of garlic before pureeing so that the garlic would not be too intense.

Serving Size: Make 4 servings