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:


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


    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


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