Butternut Soup Recipe

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Butternut Soup
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  1. Discard green top from leek; cut white portion of leek into thin slices.
  2. Sauté leek and next 4 ingredients in hot oil in a Dutch oven over medium heat 10 to 15 minutes or until tender.
  3. Stir in butternut squash and chicken broth; bring to a boil. Reduce heat, and simmer 30 minutes or until squash is tender. Cool slightly.
  4. Process squash mixture, in batches, in a food processor or blender until smooth. Return to Dutch oven; stir in half-and-half, salt, and pepper.
  5. Cook mixture over medium heat, stirring often, until thoroughly heated. Serve soup immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 601.46 Kcal (2518 kJ)
Calories from fat 168.1 Kcal
% Daily Value*
Total Fat 18.68g 29%
Cholesterol 20.7mg 7%
Sodium 1986.34mg 83%
Potassium 2566.02mg 55%
Total Carbs 94.13g 31%
Sugars 15.71g 63%
Dietary Fiber 11.48g 46%
Protein 32.1g 64%
Vitamin C 68.2mg 114%
Vitamin A 2.6mg 87%
Iron 3.3mg 18%
Calcium 543mg 54%
Amount Per 100 g
Calories 35.35 Kcal (148 kJ)
Calories from fat 9.88 Kcal
% Daily Value*
Total Fat 1.1g 29%
Cholesterol 1.22mg 7%
Sodium 116.73mg 83%
Potassium 150.8mg 55%
Total Carbs 5.53g 31%
Sugars 0.92g 63%
Dietary Fiber 0.67g 46%
Protein 1.89g 64%
Vitamin C 4mg 114%
Vitamin A 0.2mg 87%
Iron 0.2mg 18%
Calcium 31.9mg 54%

* 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

  • 12.8
  • 17

Good Points

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

Bad Points

  • High in Sodium

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