squash soup

4 of 5 (2)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 158.2
  • Total Fat: 1.7 g
  • Cholesterol: 1.4 mg
  • Sodium: 868.2 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 8.7 g

View full nutritional breakdown of squash soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 12


    3 lb of squash - winter type
    2 large potatoes
    2 medium leeks
    6 cups of chicken broth or vegetable broth
    1/4 tsp cinnamon
    1/4 tsp nutmeg
    pepper to taste


Cut butternut, acorn, or other winter squash in half lengthwise, scoop out and discard the seeds, and place squash halves, flesh-side-down, in a baking dish. Add 1 to 2 inches of hot water, cover, and bake at 375 for 30 to 45 minutes until tender.

While the squash is baking- Cut leeks up to meduim green in 1/2" slices- clean by soaking in cold water for a few minutes.

Peel & cut potatotes in 1" cubes

Put clean leeks in a large pot with a 1/2" water & cook until tender.
Add potato, cinnamon & nutmeg, and the broth.
let it simmer until potatoes are tender.

when the squash in done, scoop out the flesh & add to the pot. Simmer for a few more minutes.

in small batches put in a food processor or blender & puree.

this soup can be frozen in individual portions

Number of Servings: 12

Recipe submitted by SparkPeople user AIREDALEMOM.

Rate This Recipe

Member Ratings For This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.