Butternut Squash Soup Recipe

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Butternut Squash Soup
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Ingredients:

Directions:

  1. Prep veggies.
  2. Place squash on a large sheet pan or 9x13. Toss with 3T olive oil and salt and pepper. I like to use herbed pepper here. Roast in oven for 40min at 400F or until tender.
  3. Sautee other veggies with 1T butter until crisp tender in large soup pot.
  4. Add squash and cover with stock. Simmer gently, about 20min until everything is almost mushy.
  5. While simmering whip the cream until stiff peaks form (you're looking for whip cream type consistency). Stir in salt and greens.
  6. Using an immersion blender puree the whole soup (off the heat!! don't get burned). If you don't have one of these fancy gadgets (you totally should they're awesome) you can use your regular blender in batches.
  7. Ladle into bowls and serve with a dollop of cream.
  8. PS..the soup all by itself freezes wonderfully!!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 490.39 Kcal (2053 kJ)
Calories from fat 238.84 Kcal
% Daily Value*
Total Fat 26.54g 41%
Cholesterol 52.51mg 18%
Sodium 2266.83mg 94%
Potassium 938.76mg 20%
Total Carbs 32.45g 11%
Sugars 5.4g 22%
Dietary Fiber 11.65g 47%
Protein 30.38g 61%
Vitamin C 15.6mg 26%
Vitamin A 0.5mg 16%
Iron 3.6mg 20%
Calcium 305.7mg 31%
Amount Per 100 g
Calories 149.28 Kcal (625 kJ)
Calories from fat 72.7 Kcal
% Daily Value*
Total Fat 8.08g 41%
Cholesterol 15.99mg 18%
Sodium 690.04mg 94%
Potassium 285.77mg 20%
Total Carbs 9.88g 11%
Sugars 1.64g 22%
Dietary Fiber 3.55g 47%
Protein 9.25g 61%
Vitamin C 4.7mg 26%
Vitamin A 0.1mg 16%
Iron 1.1mg 20%
Calcium 93.1mg 31%

* 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

  • 11.2
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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