Butternut Squash Soup Recipe

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Butternut Squash Soup
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Ingredients:

Directions:

  1. Melt butter in heavy large saucepan over medium-high heat.
  2. Add onions and saute until tender, about 5 minutes.
  3. Add 4 cups broth, nutmeg, and cinnamon.
  4. Cover and simmer until squash is tender, about 20 minutes.
  5. Working in batches, puree soup in blender until smooth.
  6. Return to same pan.
  7. Stir in cream.
  8. Bring soup to simmer.
  9. Season to taste with salt and pepper and additional nutmeg if desired.
  10. Note: This can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, thinning with more broth if necessary.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 201.13 Kcal (842 kJ)
Calories from fat 114.77 Kcal
% Daily Value*
Total Fat 12.75g 20%
Cholesterol 36.54mg 12%
Sodium 585.19mg 24%
Potassium 707.59mg 15%
Total Carbs 20.87g 7%
Sugars 4.08g 16%
Dietary Fiber 3.62g 14%
Protein 2.1g 4%
Vitamin C 44.6mg 74%
Vitamin A 1.6mg 54%
Iron 1.5mg 8%
Calcium 98.9mg 10%
Amount Per 100 g
Calories 56.66 Kcal (237 kJ)
Calories from fat 32.33 Kcal
% Daily Value*
Total Fat 3.59g 20%
Cholesterol 10.29mg 12%
Sodium 164.86mg 24%
Potassium 199.34mg 15%
Total Carbs 5.88g 7%
Sugars 1.15g 16%
Dietary Fiber 1.02g 14%
Protein 0.59g 4%
Vitamin C 12.6mg 74%
Vitamin A 0.5mg 54%
Iron 0.4mg 8%
Calcium 27.9mg 10%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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