Butternut Soup Recipe

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Butternut Soup
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  1. In a large microwave safe dish combine squash, onions and butter. Cover and microwave on high for 4 minutes. Peel squash. Stir in broth and cook on high for another 20 to 25 minutes, or until squash is tender. Puree squash, onions and broth in a food processor or blender. Add cream, salt and pepper, and microwave on high for another 3 to 4 minutes, or until heated through. Flavor with nutmeg, cloves and cinnamon to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 242.72 Kcal (1016 kJ)
Calories from fat 80.21 Kcal
% Daily Value*
Total Fat 8.91g 14%
Cholesterol 20.43mg 7%
Sodium 856.18mg 36%
Potassium 851.51mg 18%
Total Carbs 39.83g 13%
Sugars 7.78g 31%
Dietary Fiber 5.43g 22%
Protein 5.39g 11%
Vitamin C 37.7mg 63%
Vitamin A 1.5mg 51%
Iron 3.2mg 18%
Calcium 111.5mg 11%
Amount Per 100 g
Calories 66.63 Kcal (279 kJ)
Calories from fat 22.02 Kcal
% Daily Value*
Total Fat 2.45g 14%
Cholesterol 5.61mg 7%
Sodium 235.03mg 36%
Potassium 233.75mg 18%
Total Carbs 10.93g 13%
Sugars 2.14g 31%
Dietary Fiber 1.49g 22%
Protein 1.48g 11%
Vitamin C 10.3mg 63%
Vitamin A 0.4mg 51%
Iron 0.9mg 18%
Calcium 30.6mg 11%

* 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

  • 4.8
  • 7

Good Points

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

Bad Points

  • High in Sodium

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