Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 637.2
  • Total Fat: 9.0 g
  • Cholesterol: 7.5 mg
  • Sodium: 4,756.4 mg
  • Total Carbs: 108.8 g
  • Dietary Fiber: 27.1 g
  • Protein: 42.9 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Number of Servings: 1


    1 Medium Butternut Squash
    1 Tbsp of Olive Oil
    1 Cup of Chopped Onion
    3 cloves of Garlic
    2 tbs of Ginger
    3 cups of Chicken Stock


Cut a medium butternut squash lengthwise and Bake at 425 degree for 45 minutes flesh side down. Remove the seeds.
While butternut squash is roasting, saute 1 cup of chopped onion, 3 cloves of garlic (minced), and 1 -2 tbs of ginger on low heat with a tbsp of olive oil. Add 3 cups of Chicken broth and simmer on lowest setting. Remove Butternut squash from oven and spoon out the flesh and place in broth mixture. Puree mixture until smooth in a blender and reheat to boiling.

Number of Servings: 1

Recipe submitted by SparkPeople user HEATHAA75.

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