Butternut Squash Soup

4.4 of 5 (27)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 110.9
  • Total Fat: 2.3 g
  • Cholesterol: 5.3 mg
  • Sodium: 798.6 mg
  • Total Carbs: 18.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 5.6 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient


Low calorie and low fat, freezes well. Low calorie and low fat, freezes well.
Number of Servings: 8


    1 Onion, Medium, chopped
    1 Burrternut squash, peeled and cubed
    6 C Chicken Stock
    Salt and Pepper to taste,
    Nutmeg, pinch


Saute onion until translucent. Add squash and chicken stock. Bring to a boil and then turn down to a simmer. Simmer until squash if fork tender. Puree in blender, in batches, until smooth. Add Nutmeg, salt and pepper. Serve as a soup course or a meal.

Number of Servings: 8

Recipe submitted by SparkPeople user GARDENDIVA2.

Member Ratings For This Recipe

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    3 of 3 people found this review helpful
    I decided to roast the butternut with fresh thyme before adding to the stock. Gives it an awesome flavor!
    This is one of my favourite soups!
    - 10/31/10

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    2 of 2 people found this review helpful
    I made this for dinner tonight, and the basic recipe is good but I felt like it needed more flavor. I added cinnamon and pumpkin pie spice and just a pinch of sugar substitute. - 10/17/10

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    Very Good
    2 of 2 people found this review helpful
    Added garlic and one roasted red pepper to make this recipe more savory. - 12/10/07

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    1 of 1 people found this review helpful
    I thought I would have to add more spices, but I carmelized the onion first in a tablespoon of olive oil and that gave the soup enough savory flavor that it was just perfect.
    Also, I used only 4 cups of chicken broth and 2 cups of water.
    Super easy and tasty!
    - 11/3/12

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    1 of 1 people found this review helpful
    This is a great basic recipe. I like a bit more spice so I added some allspice and roated the squash orior to making the soup. It is all good! - 10/16/12