Butternut Squash Soup Recipe

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Butternut Squash Soup
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  1. Preheat oven to 350°. Cut squash into eight large pieces. Place cut side up in a 15x10x1-in. baking pan. Cut 1/4 in. off tops of onion and garlic bulbs (the end that comes to a closed point).
  2. Place cut side up in baking pans. Brush with oil; sprinkle with thyme. Cover tightly and bake 1-1/2 to 2 hours or until vegetables are very tender. Uncover and let stand until lukewarm.
  3. Remove peel from squash and onions; remove soft garlic from skins. In a large bowl, combine vegetables, broth and cream. Puree in small batches in a blender until smooth; transfer to a large saucepan. Add parsley, salt and pepper; heat through (do not boil). Garnish with thyme if desired. Yield: 8 servings (2 quarts).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 401.17 Kcal (1680 kJ)
Calories from fat 227.88 Kcal
% Daily Value*
Total Fat 25.32g 39%
Cholesterol 103.44mg 34%
Sodium 229.85mg 10%
Potassium 866.24mg 18%
Total Carbs 24.31g 8%
Sugars 4.92g 20%
Dietary Fiber 4.25g 17%
Protein 20.94g 42%
Vitamin C 43.9mg 73%
Vitamin A 1.7mg 57%
Iron 2.9mg 16%
Calcium 110.4mg 11%
Amount Per 100 g
Calories 122.3 Kcal (512 kJ)
Calories from fat 69.47 Kcal
% Daily Value*
Total Fat 7.72g 39%
Cholesterol 31.53mg 34%
Sodium 70.07mg 10%
Potassium 264.08mg 18%
Total Carbs 7.41g 8%
Sugars 1.5g 20%
Dietary Fiber 1.29g 17%
Protein 6.38g 42%
Vitamin C 13.4mg 73%
Vitamin A 0.5mg 57%
Iron 0.9mg 16%
Calcium 33.7mg 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.3
  • 11

Good Points

  • saturated fat free,
  • low sodium

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