Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 94.7
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 308.8 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 4.5 g
  • Protein: 1.8 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Basic Butternut squash soup Basic Butternut squash soup
Number of Servings: 12


    Butternut Squash, 8 cup, cubes
    Carrots, raw, 1 cup, chopped
    Celery, raw, 1.5 cup, diced
    Onions, raw, 1.5 cup, chopped
    ground tumeric, 1 tsp
    Chicken Broth or Bouillon, 2.5 cup (8 fl oz)
    Water, tap, 4 cup (8 fl oz)
    Olive Oil, 3 tbsp
    ground Cumin seed, 0.25 tsp
    Salt and Pepper to taste


Saute onions, celery, carrots and squash in a large pot with the olive oil until celery is soft. Add all liquid to pot (enough to cover vegetables). Simmer until squash falls a part to touch with spoon. Use an immersion blender until smooth. Add salt, pepper,ground cumin and tumeric to taste.

Serving Size: makes 12 3/4 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user MNEUMAN13.

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