Betty Crocker Butternut Squash Soup Recipe

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Betty Crocker Butternut Squash Soup
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  1. Cook onion in butter in Dutch oven, stirring frequently until tender.
  2. Stir in broth, squash, 2 sliced pears, the thyme (can substitute 1/2 dried thyme), salt, white pepper and coriander.
  3. Heat to boiling; reduce heat.
  4. Cover and simmer 10-15 minutes, or until the squash is tender.
  5. Pour about half of the soup into a food processor or blender.
  6. Cover and process, or blend, until smooth.
  7. Pour into another container and repeat with the remaining soup.
  8. Return soup to a Dutch oven.
  9. Stir in the heavy cream.
  10. Heat, stirring frequently, until hot.
  11. DO NOT BOIL.
  12. Garnish with sliced pear and pecans.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 337.36 Kcal (1412 kJ)
Calories from fat 232.48 Kcal
% Daily Value*
Total Fat 25.83g 40%
Cholesterol 37.58mg 13%
Sodium 396.44mg 17%
Potassium 554.38mg 12%
Total Carbs 27.09g 9%
Sugars 11.74g 47%
Dietary Fiber 6.27g 25%
Protein 3.33g 7%
Vitamin C 26.6mg 44%
Vitamin A 0.8mg 27%
Iron 1.4mg 8%
Calcium 81.7mg 8%
Amount Per 100 g
Calories 112.01 Kcal (469 kJ)
Calories from fat 77.18 Kcal
% Daily Value*
Total Fat 8.58g 40%
Cholesterol 12.48mg 13%
Sodium 131.62mg 17%
Potassium 184.06mg 12%
Total Carbs 8.99g 9%
Sugars 3.9g 47%
Dietary Fiber 2.08g 25%
Protein 1.11g 7%
Vitamin C 8.8mg 44%
Vitamin A 0.3mg 27%
Iron 0.5mg 8%
Calcium 27.1mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.1
  • 9

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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