Squash Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 126.2
  • Total Fat: 3.3 g
  • Cholesterol: 9.8 mg
  • Sodium: 506.8 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 5.3 g
  • Protein: 4.6 g

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

Submitted by: IRISHJUL

Number of Servings: 8


    Butternut Squash, 6 cup, cubes (remove)
    Vegetable Broth, 4 cup (remove)
    Rosemary, 2 tbsp (remove)
    Apples, fresh, 1 small (2-1/2" dia) (approx 4 per lb (remove),cored and peeled
    Nutmeg, ground, 1 tsp (remove)
    Leeks, 1 leek (remove)
    *Coriander seed, 1 tsp (remove)
    Swiss Cheese, 3 oz (remove)


Can change the cheese for different flavors. I have also added shredded carrots for texture.


Heat broth, add cubed squash and cook until tender. Chop leek. Toast coriander and nutmeg. Blend squash and broth together, add leek, coriander and nutmeg. Shred cheese and add before serving.

Serving Size: Makes approximately 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user IRISHJUL.


Rate This Recipe