Butternut Squash Souffle

Butternut Squash Souffle
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 454.8
  • Total Fat: 32.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 84.6 mg
  • Total Carbs: 47.3 g
  • Dietary Fiber: 7.8 g
  • Protein: 6.8 g

View full nutritional breakdown of Butternut Squash Souffle calories by ingredient
Submitted by:


Sweet, light and healthy Sweet, light and healthy
Number of Servings: 8


    1 # butternut squash, 1 " cubes cooked
    1 # carrots, lg. dice cooked
    1/2 cup coconut oil
    1/2 cup canned pumpkin
    6 tbsp. almond flour
    2 tsp vn. extract
    4 egg whites & 1 1/2 tsp VEGG (or 7 eggs)
    1/2 cup coconut sugar
    4 tbsp. coconut oil
    1 cup pecans chopped


Can use butter instead of coconut oil
Can use hazelnuts or walnuts instead of pecans


Preheat oven to 350 degrees
Steam or bake carrots and squash
combine first 6 ingredients in food processor, blend until smooth.
Add eggs 1 at a time, pour mixture into greased souffle dish (may be made up to 3 days in advance)
Bake souffle for 60 min
melt 4 tbsp coconut oil
add coconut sugar and pecans, toss until well coated
sprinkle over souffle, bake for another 15-20 min

Serving Size: makes 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SOULUTIONS.

Rate This Recipe