Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 295.0
  • Total Fat: 4.7 g
  • Cholesterol: 1.1 mg
  • Sodium: 1,549.7 mg
  • Total Carbs: 56.0 g
  • Dietary Fiber: 9.3 g
  • Protein: 13.6 g

View full nutritional breakdown of Butternut Squash Soup calories by ingredient
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Rich and satisfying Rich and satisfying
Number of Servings: 6


    6 C low sodium chicken or vegetable broth
    1 2 pound butternut squash, quartered, seeded, peeled and cut into 2-inch pieces
    5 thyme sprigs
    2 garlic cloves, halved
    2 medium leeks, white and pale green parts only, cut into 2-inch pieces
    3 celery stalks, cut into 2-inch pieces
    1 T vegetable oil
    1/2 slice bacon (up to 2 slices)
    1 C sliced cabbage (collards or kale)
    1/2 C cooked spinach
    1 15-oz can pinto or roman beans, drained and rinsed
    1 medium carrot, finely diced
    1 red bell pepper, finely diced
    1/2 C corn kernels
    Salt and freshly ground balck pepper


In a lare, heavy pot, combine the broth, squash, thyme, garlic, leeks, and celery and bring to a boil. Cover and simmer over low heat for 45 minutes.

In a medium skillet, heat the vegetable oil. Add bacon and cook over moderately high heat, turning once, until crisp, about 7 minutes.

Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, cabbage, spinach, (or collards), pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user HILLRUNNER.

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