Butternut Squash Soup Recipe

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Butternut Squash Soup
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Ingredients:

Directions:

  1. In a large heavy stockpot, melt butter over medium heat.
  2. Add onion and rosemary and saute until the onion is soft, about five minutes.
  3. Add the rest of the ingredients except for the walnuts. Decrease the heat to low, cover, and let come to a simmer, stirring occasionally.
  4. Cook until squash is very soft, about two hours.
  5. Puree hot soup in a food processor, adding extra broth, if necessary.
  6. Ladle into bowls and garnish with nuts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 194.38 Kcal (814 kJ)
Calories from fat 156.48 Kcal
% Daily Value*
Total Fat 17.39g 27%
Cholesterol 37.58mg 13%
Sodium 869.86mg 36%
Potassium 358.56mg 8%
Total Carbs 5.52g 2%
Sugars 1.04g 4%
Dietary Fiber 1.45g 6%
Protein 3.3g 7%
Vitamin C 22.6mg 38%
Vitamin A 0.3mg 9%
Iron 0.6mg 3%
Calcium 48.8mg 5%
Amount Per 100 g
Calories 63.68 Kcal (267 kJ)
Calories from fat 51.26 Kcal
% Daily Value*
Total Fat 5.7g 27%
Cholesterol 12.31mg 13%
Sodium 284.95mg 36%
Potassium 117.46mg 8%
Total Carbs 1.81g 2%
Sugars 0.34g 4%
Dietary Fiber 0.47g 6%
Protein 1.08g 7%
Vitamin C 7.4mg 38%
Vitamin A 0.1mg 9%
Iron 0.2mg 3%
Calcium 16mg 5%

* 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

  • 5
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium

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