Buttercup Squash Vegetarian Soup

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 83.2
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 823.6 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.8 g

View full nutritional breakdown of Buttercup Squash Vegetarian Soup calories by ingredient


Uses Cubed Roasted Buttercup squash Uses Cubed Roasted Buttercup squash
Number of Servings: 2


    2 cup Buttercup Squash (by LAURAJEAN13)
    2 serving Anaheim Chile 1 whole pepper (by KTMOHLER)
    .25 cup, chopped Onions, raw
    2 clove Garlic
    1.75 cup Broth, Vegetable Vegetarian 100% Fat Free; Swanson (by ATRUSPRIME)


May add cubed meat or other vegtables. Or maybe rice or lentles. Good base starter.


Peel squash cup open remove seeds, cube. roast in 350 oven for 30 minutes. Saute pepper garlic and onion in pan that is lightly sprayed with olive oil spray. Blend adding broth. Heat through and add your own seasoning. I prefer curry.

Serving Size: makes 3 cups 2 serving 1 1/2 cup each

Number of Servings: 2

Recipe submitted by SparkPeople user LDYHAZ.

TAGS:  Vegetarian Meals |