Butternut Squash Soup Recipe

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Butternut Squash Soup
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  1. Cut squash into 8 large pieces.
  2. Place cut side up in a 15x10-inch baking dish.
  3. Cut 1/4 inch off the tops of the onions and garlic bulb.
  4. Place cut side up in the baking pan.
  5. Brush with oil; sprinkle with thyme.
  6. Cover tightly and bake at 350°F for 1 1/2 to 2 hours or until vegetables are very tender.
  7. Uncover and let stand until room temperature.
  8. Remove peel from squash and onions; remove the soft garlic from skins.
  9. Combine vegetables, broth and cream.
  10. Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
  11. Add parsley, salt and pepper; heat until soup is warmed but do not boil.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 181.48 Kcal (760 kJ)
Calories from fat 84.09 Kcal
% Daily Value*
Total Fat 9.34g 14%
Cholesterol 8.33mg 3%
Sodium 506.5mg 21%
Potassium 748.62mg 16%
Total Carbs 24.31g 8%
Sugars 4.92g 20%
Dietary Fiber 4.25g 17%
Protein 2.31g 5%
Vitamin C 47.4mg 79%
Vitamin A 1.7mg 57%
Iron 1.8mg 10%
Calcium 105mg 11%
Amount Per 100 g
Calories 56.72 Kcal (237 kJ)
Calories from fat 26.28 Kcal
% Daily Value*
Total Fat 2.92g 14%
Cholesterol 2.6mg 3%
Sodium 158.3mg 21%
Potassium 233.96mg 16%
Total Carbs 7.6g 8%
Sugars 1.54g 20%
Dietary Fiber 1.33g 17%
Protein 0.72g 5%
Vitamin C 14.8mg 79%
Vitamin A 0.5mg 57%
Iron 0.6mg 10%
Calcium 32.8mg 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

  • 3.6
  • 5

Good Points

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

Bad Points

  • High in Sodium

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