Butternut Squash Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 573.2
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 5,977.1 mg
  • Total Carbs: 131.0 g
  • Dietary Fiber: 31.3 g
  • Protein: 15.0 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
Submitted by:

Introduction

A rich soup for a cold night! A rich soup for a cold night!
Number of Servings: 1

Ingredients

    1.0 cup, chopped Onions, raw
    4.0 cup, cubes Butternut Squash
    1.0 serving Apple, Gala (medium)
    4.0 cup (8 fl oz) Chicken Broth or Bouillon
    1.0 tsp Ginger Root

Directions

Cut 2 butternut squashes in half, drizzle or brush with olive oil and roast in a 350 oven until soft, about an hour. Sautee onion and cut apple in a T of olive oil in a pan. Transfer to a stock pot and add squash that has been cut up, stock, and a little ginger. Cook until all ingredients are softened about 30 more minutes. Blend in batches the soup in a good blender. The better the bemlend, the better the soup. Add black pepper and cayenne to taste. Add a T of half and half, or a T of cream cheese to each serving if you like. Calories are only for the base souo, not add ins!

Serving Size: Makes 6 1 cup servings

Number of Servings: 1.0

Recipe submitted by SparkPeople user BUBRA007.

Rate This Recipe