Butternut Squash Soup Recipe

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Butternut Squash Soup
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  2. Cut the squash in half and scoop out the seeds.
  3. Peel the squash and cut into 1 inch pieces.
  4. In a large pot, heat oil over medium heat.
  5. Add onion and garlic and cook, stirring often, until they begin to brown, about 5 minutes.
  6. Add the carrot, cumin, salt, and pepper. Cook for 1 minute, and then add squash, and chicken stock.
  7. Bring to a boil, reduce heat and simmer for 15- 20 minutes, or until the vegetables are tender.
  8. Remove from the heat and puree the soup using an immersion blender, or transfer to a blender or food processor.
  9. Puree until smooth. Return to the heat, add the cream and adjust the seasonings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 129.41 Kcal (542 kJ)
Calories from fat 49.73 Kcal
% Daily Value*
Total Fat 5.53g 9%
Cholesterol 6.94mg 2%
Sodium 243.76mg 10%
Potassium 526.08mg 11%
Total Carbs 19.04g 6%
Sugars 4.68g 19%
Dietary Fiber 2.97g 12%
Protein 3.36g 7%
Vitamin C 25.9mg 43%
Vitamin A 1.2mg 40%
Iron 1.2mg 7%
Calcium 68.8mg 7%
Amount Per 100 g
Calories 61.68 Kcal (258 kJ)
Calories from fat 23.71 Kcal
% Daily Value*
Total Fat 2.63g 9%
Cholesterol 3.31mg 2%
Sodium 116.19mg 10%
Potassium 250.76mg 11%
Total Carbs 9.08g 6%
Sugars 2.23g 19%
Dietary Fiber 1.41g 12%
Protein 1.6g 7%
Vitamin C 12.3mg 43%
Vitamin A 0.6mg 40%
Iron 0.6mg 7%
Calcium 32.8mg 7%

* 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

  • 2.5
  • 4

Good Points

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

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