Low Fat Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 177.7
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 972.4 mg
  • Total Carbs: 37.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Low Fat Butternut Squash Soup calories by ingredient
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One of my favorite fall soups One of my favorite fall soups
Number of Servings: 4


    Butternut Squash, 6 cup, cubes
    Olive Oil, 1 tbsp
    Onions, raw, 1 cup, chopped
    Swanson Chicken Broth 99% Fat Free, 1.5 cup
    *Cumin seed, 1 tsp
    Nutmeg, ground, 1 tsp
    Pumpkin pie seasoning, 1/2 tsp
    Salt, 1 dash
    Pepper, black, 1 tsp


Split 1 large butternut squash (3-4 pounds) in two. Put in baking dish and bake at 375 degrees for 1 hour-1hr15mins.
Towards the end, put oil in saute pan and saute onions until translucent.
Let squash cool a bit and then scoop out. Combine with onions and blend until creamy.
return to pan and heat for an additional 15 minutes on medium. Don't let the soup boil.

If you want to make it creamier you could also add milk.

Makes 4 BIG bowls.

Number of Servings: 4

Recipe submitted by SparkPeople user VOORHELL.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    This recipe was fairly easy to make and was delicious. I would make it again. - 10/10/08

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  • Very Good
    I loved it!!
    - 11/10/11

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