Creamy Butternut Squash Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 154.7
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 51.1 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 8.6 g
  • Protein: 3.9 g

View full nutritional breakdown of Creamy Butternut Squash Soup calories by ingredient
Report Inappropriate Recipe

Submitted by: SARBEAR7806

Number of Servings: 4


    1 large butternut squash
    1 1/2 tsp rough-cut ginger
    1 pinch fine sea salt
    pepper to taste
    4 tbsp black or white unhulled sesame seeds


·Peel, de-seed, and cube squash. Peel and cut ginger.

·Put the squash and ginger into a large pot. Add water to cover squash by one inch.

·Cover and simmer until squash is soft. Let cool in cooking liquid. (If you decide not to let cool, cover the blender with a dishtowel before putting the lid on to prevent splattering.)

·Add squash to blender and purèe. Add cooking liquid to liquefy soup to desired consistency.

·Add salt, and season with pepper.

·Sprinkle one tablespoon of sesame seeds onto each serving.

Number of Servings: 4

Recipe submitted by SparkPeople user SARBEAR7806.


Rate This Recipe