Butternut squash and shallot soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 123.9
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 482.0 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 2.2 g

View full nutritional breakdown of Butternut squash and shallot soup calories by ingredient
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Number of Servings: 4


    1.5 lb butternut squash peeled and chopped into cubes
    4 large shallots, peeled and chopped in half
    1 tbsp olive oil
    2.5 c vegetable stock


Toss squash and shallots in olive oil. Roast at 375 for 50 minutes. Blend with broth in two portions

Number of Servings: 4

Recipe submitted by SparkPeople user PREPPYCHEMIST.

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