Butternut Squash Soup II Recipe

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Butternut Squash Soup II
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  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 141.07 Kcal (591 kJ)
Calories from fat 52.43 Kcal
% Daily Value*
Total Fat 5.83g 9%
Cholesterol 15.49mg 5%
Sodium 72.69mg 3%
Potassium 467.79mg 10%
Total Carbs 21.08g 7%
Sugars 5.23g 21%
Dietary Fiber 3.78g 15%
Protein 2.43g 5%
Vitamin C 11.3mg 19%
Vitamin A 1.2mg 41%
Iron 1mg 6%
Calcium 53.7mg 5%
Amount Per 100 g
Calories 86.36 Kcal (362 kJ)
Calories from fat 32.1 Kcal
% Daily Value*
Total Fat 3.57g 9%
Cholesterol 9.48mg 5%
Sodium 44.5mg 3%
Potassium 286.36mg 10%
Total Carbs 12.9g 7%
Sugars 3.2g 21%
Dietary Fiber 2.31g 15%
Protein 1.49g 5%
Vitamin C 6.9mg 19%
Vitamin A 0.7mg 41%
Iron 0.6mg 6%
Calcium 32.9mg 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
  • 4

Good Points

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

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