Butternut Squash Soup

Butternut Squash Soup
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 136.2
  • Total Fat: 3.7 g
  • Cholesterol: 11.4 mg
  • Sodium: 207.9 mg
  • Total Carbs: 23.8 g
  • Dietary Fiber: 5.9 g
  • Protein: 5.9 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient


A lovely butternut squash soup with an indian flare. A lovely butternut squash soup with an indian flare.
Number of Servings: 15


    3 small butternut squash
    1 lb carrots
    2 leeks
    4 apples
    1 package of Jimmy Dean Turkey sausage crumbles
    1 quart unsteewened coconut milk
    2 cups chicken or vegatable broth
    1 tablespoon oilve oil
    2 tsp curry
    1 tsp cumin
    1 tsp garam masala


If you want a vegetarian soup use vegatable broth and elimate the turkey sasuage


1. Heat oven to 350 degrees. Cut butternut squash in half long ways. Lightly apply oilve oil to the cut side. Salt and pepper squash halves and turn cut side down on cookie sheet. Cook for 1 hour or until soft. Let cool on cookie sheet.
2. Chop carrots, leeks and apples. In a large stock pot add oilve oil and bring to a medium heat. Once hot add chopped vegetables and sausage. Cook until vegetables are soft. Then remove from stock pot into bowl. While carrots, leeks,apple and sausage is cooking scoop out the butternut squash and put into a bowl.
3. In the empty stock pot add buternut squash, coconut milk, broth and spices. Blend the mixture together until smooth.
4. Add the cooked vegetables and sausage into the pot with the squash mixture and stir. Bring to a low temp and simmer. Serve with garnish of greek yogurt and green leeks.

Serving Size: Makes about 15 cups

Number of Servings: 15.4

Recipe submitted by SparkPeople user KREMERA.