Butternut Squash Soup Portuguese Style

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 138.7
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 917.1 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.7 g

View full nutritional breakdown of Butternut Squash Soup Portuguese Style calories by ingredient
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From Twelve Months of Monastery Soups From Twelve Months of Monastery Soups
Number of Servings: 6


    6 Tblspn olive oil
    3 onions, chopped
    5 garlic cloves, minced
    2 butternut squash, peeled halved, seeded, and cut into chunks
    1 potato, peeled and cubed
    1 carrot, peeled and sliced
    7 cups vegetable or chicken stock lo salt and lo fat preferred
    sale and pepper to taste
    1/3 cup freshly minced parsley
    fresh thyme leaves as garnish or a drop of no fat sour cream


1. Pour olive oil into a large soup pot and saute onions and garlic over low heat for 3 to 5 minutes. Turn off the heat, cover the pot, and let the onion-garlic mixture steam for 15 minutes.

2. Add the squash, potato, carrot and stir the mixture well. Pour in the stock and bring the soup to a boil. Reduce the heat, cover the pot, and let it simmer for 45 minutes.

3. Add the seasonings and parsley stir well, cover the pot, and continue simmering for another 15 minutes.

4. Blend one third of the soup at a time in a blender/food processor and return it to the original but clean pot. Reheat the soup over low heat, but do not let it come to a boil. Serve hot and sprinkle with fresh thyme leaves on top of each serving or a drop of lo fat sour cream as a garnish.

Makes 6 servings. (Hint ... If you buy the squash pre cut as well as the garlic, it takes very little prep time for this ... and it is a great meal unto itself with a roll or slice of crusty wheat bread!)

Number of Servings: 6

Recipe submitted by SparkPeople user PEGPURDY.

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