Butternut Squash Soup Recipe

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Butternut Squash Soup
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Ingredients:

Directions:

  1. Combine water, chicken boullion cubes and squash then bring to a boil until squash is soft. Remove from heat and puree with a stick mixer or blender. Slowly melt butter in saute pan. Once melted add flour constantly stirring until light fluffy roux is achieved.
  2. Place blended mixture back on stove on medium heat and add sugar and milk and Roux. Heat until to desired thickness. Add season salt and white pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 83.99 Kcal (352 kJ)
Calories from fat 37.68 Kcal
% Daily Value*
Total Fat 4.19g 6%
Cholesterol 10.88mg 4%
Sodium 649.98mg 27%
Potassium 123.49mg 3%
Total Carbs 10.9g 4%
Sugars 8.41g 34%
Dietary Fiber 0.47g 2%
Protein 1.35g 3%
Vitamin C 4.9mg 8%
Vitamin A 0.3mg 9%
Iron 0.3mg 1%
Calcium 58.1mg 6%
Amount Per 100 g
Calories 38.99 Kcal (163 kJ)
Calories from fat 17.49 Kcal
% Daily Value*
Total Fat 1.94g 6%
Cholesterol 5.05mg 4%
Sodium 301.68mg 27%
Potassium 57.32mg 3%
Total Carbs 5.06g 4%
Sugars 3.9g 34%
Dietary Fiber 0.22g 2%
Protein 0.62g 3%
Vitamin C 2.3mg 8%
Vitamin A 0.1mg 9%
Iron 0.1mg 1%
Calcium 26.9mg 6%

* 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

  • 1.9
    Points
  • 2
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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