Butternut Squash Soup Recipe

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Butternut Squash Soup
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Ingredients:

Directions:

  1. Peel the squash, sweet potato, onion and apples and cut into 1 inch cubes.
  2. In a large saucepan, heat the oil over medium heat and add the onions and garlic. Heat until onion is translucent.
  3. Add the squash, potato, onion, apples, chicken stock, ginger and cumin to the pot. Bring to a boil, reduce heat and simmer for 20 minutes.
  4. Take the pot off the fire, add 1 cup of milk, and mix in blender.
  5. Add pepper and chili flakes to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 199.77 Kcal (836 kJ)
Calories from fat 32.04 Kcal
% Daily Value*
Total Fat 3.56g 5%
Cholesterol 0.82mg 0%
Sodium 60.29mg 3%
Potassium 636.5mg 14%
Total Carbs 38.55g 13%
Sugars 13.53g 54%
Dietary Fiber 3.64g 15%
Protein 6.9g 14%
Vitamin C 12.7mg 21%
Vitamin A 0.3mg 10%
Iron 1.7mg 10%
Calcium 113.5mg 11%
Amount Per 100 g
Calories 49.59 Kcal (208 kJ)
Calories from fat 7.95 Kcal
% Daily Value*
Total Fat 0.88g 5%
Cholesterol 0.2mg 0%
Sodium 14.97mg 3%
Potassium 157.99mg 14%
Total Carbs 9.57g 13%
Sugars 3.36g 54%
Dietary Fiber 0.9g 15%
Protein 1.71g 14%
Vitamin C 3.2mg 21%
Vitamin A 0.1mg 10%
Iron 0.4mg 10%
Calcium 28.2mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.6
    Points
  • 5
    PointsPlus

Good Points

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

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