Butternut Sqash Soup Recipe

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Butternut Sqash Soup
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  1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, 6-8 minutes. Add coriander, crushed red pepper, and ginger; cook, stirring, 1 minute. Stir in squash, broth, and lemon juice; bring to a boil. Reduce heat to a simmer and cook 10 minutes or until squash is tender.
  2. Working in batches, transfer soup to a blender and blend until smooth (or blend in the pan with an immersion blender). To serve, drizzle soup with a small amount of olive oil and sprinkle with crushed red pepper, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 768.28 Kcal (3217 kJ)
Calories from fat 339.61 Kcal
% Daily Value*
Total Fat 37.73g 58%
Sodium 322.16mg 13%
Potassium 3455.11mg 74%
Total Carbs 105.1g 35%
Sugars 18.54g 74%
Dietary Fiber 16.09g 64%
Protein 27.66g 55%
Vitamin C 159.4mg 266%
Vitamin A 6.8mg 227%
Iron 7.1mg 39%
Calcium 406.4mg 41%
Amount Per 100 g
Calories 42.65 Kcal (179 kJ)
Calories from fat 18.85 Kcal
% Daily Value*
Total Fat 2.09g 58%
Sodium 17.88mg 13%
Potassium 191.8mg 74%
Total Carbs 5.83g 35%
Sugars 1.03g 74%
Dietary Fiber 0.89g 64%
Protein 1.54g 55%
Vitamin C 8.8mg 266%
Vitamin A 0.4mg 227%
Iron 0.4mg 39%
Calcium 22.6mg 41%

* 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

  • 17.7
  • 22

Good Points

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

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