Creamed Butternut Squash Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 78.6
  • Total Fat: 2.3 g
  • Cholesterol: 6.2 mg
  • Sodium: 150.5 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.3 g

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

Submitted by:


Thick creamy soup with a lovely taste Thick creamy soup with a lovely taste
Number of Servings: 20


    4 cups butternut squash
    2 cups sweet potato
    2 cups potato (your choice, I used russet)
    2 cups or 3 large carrots
    1 cup onion
    1/2 cup leek
    1 liter chicken soup stock (used low sodium kind)
    .75 liter of water
    2 cloves garlic
    2 tsp margarine
    3/4 cup table cream
    1 cup skim milk or type you like to add richness to soup


I added nutmeg and cinnamon to my bowl of soup after to bring out a different but equally lovely flavour.


In large stock pot, add margarine, onions, and leeks then cook until see through. Then put in stock and water, fill with vegetables. Cook until all ingredients are soft and cooked all the way through. Carefully blend the soup until smooth with no lumps. I used my blender and did small batches until all of the soup was a consistency of baby food. Add cream and milk. Bring soup back up to small boil. Do not overcook as it will curdle the cream.

Serving Size: makes 20 2 cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user LAURAKOHORST.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.