Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 214.9
  • Total Fat: 5.7 g
  • Cholesterol: 17.7 mg
  • Sodium: 585.6 mg
  • Total Carbs: 38.6 g
  • Dietary Fiber: 2.4 g
  • Protein: 5.7 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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A healthy and filling soup A healthy and filling soup
Number of Servings: 8


    1 Butternut Squash, about 3 pounds
    4 Potatoes, peeled and cut into small pieces
    1 1/2 cup Sour Cream, reduced fat
    1/2 tsp. Curry powder
    2 cups low sodium chicken broth


Preheat the oven to 350* F

Cut the squash in half and scoop out all the seeds and threads. Baste with Olive oil and bake in the oven, face down, for about an hour.

Scoop the soft flesh of the squash into a food processor with the chicken broth and sour cream. Blend until smooth. Pour into non stick pot and simmer.

Cook the potatoes in salt water until tender and add to the soup, with a little of the potatoe water.

Serve with Riccotta cheese and bisquits or corn bread.

I often put the soup into the slow cooker and let it simmer for several hours, adding small, pre-cooked meatballs or crumpelt up and fried sausage pieces. If the soup is too thick add a little more chicken broth.

Number of Servings: 8

Recipe submitted by SparkPeople user ZOEMOM37.

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