Butternut Squash Soup Recipe

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Butternut Squash Soup
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  1. Peel and cube the potatoes and squashes. The cubes should be about an inch.
  2. Boil together in a large pot until most of the cubes are tender.
  3. Strain contents of the pot.
  4. After they are strained, puree the squashes and potatoes. This can be done with a blender, or a hand blender.
  5. When all if pureed, add the soup back to the pot, and put it over a low heat.
  6. Add crème fraîche and nutmeg, and simmer very low for 5 minutes.
  7. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 503.18 Kcal (2107 kJ)
Calories from fat 37.75 Kcal
% Daily Value*
Total Fat 4.19g 6%
Cholesterol 4.44mg 1%
Sodium 168.57mg 7%
Potassium 2866.5mg 61%
Total Carbs 112.76g 38%
Sugars 13.65g 55%
Dietary Fiber 19.34g 77%
Protein 11.54g 23%
Vitamin C 82mg 137%
Vitamin A 4mg 133%
Iron 8.3mg 46%
Calcium 299mg 30%
Amount Per 100 g
Calories 59.45 Kcal (249 kJ)
Calories from fat 4.46 Kcal
% Daily Value*
Total Fat 0.5g 6%
Cholesterol 0.52mg 1%
Sodium 19.92mg 7%
Potassium 338.69mg 61%
Total Carbs 13.32g 38%
Sugars 1.61g 55%
Dietary Fiber 2.28g 77%
Protein 1.36g 23%
Vitamin C 9.7mg 137%
Vitamin A 0.5mg 133%
Iron 1mg 46%
Calcium 35.3mg 30%

* 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

  • 9.6
  • 13

Good Points

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

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