Cream of Butternut Squash Soup Recipe

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Cream of Butternut Squash Soup
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  1. Preheat oven 350 degrees.
  2. Cut squash in half; remove seeds.
  3. Place upside down on large cookie sheet.
  4. Bake in preheated oven 1 hour or until tender.
  5. Scoop out flesh; cool.
  6. Puree in food processor.
  7. Place in large soup pot.
  8. In medium skillet melt butter and saute onions until transparent; add thyme, stir and heat to release herb flavor.
  9. Puree in food processor until smooth, then add to pureed squash.
  10. Stir in cream, if desired, milk and chicken stock.
  11. Heat to serving temperature but do not boil.
  12. Soup may be stored in refrigerator a week, or may be frozen.
  13. If desired, heat slices of sausage in soup.
  14. Garnish with chopped chives and Parmeasan Cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 110.87 Kcal (464 kJ)
Calories from fat 46.95 Kcal
% Daily Value*
Total Fat 5.22g 8%
Cholesterol 15.98mg 5%
Sodium 196.68mg 8%
Potassium 416.01mg 9%
Total Carbs 14.86g 5%
Sugars 3.95g 16%
Dietary Fiber 2.1g 8%
Protein 3.01g 6%
Vitamin C 20.1mg 33%
Vitamin A 0.9mg 31%
Iron 0.9mg 5%
Calcium 68.4mg 7%
Amount Per 100 g
Calories 63.42 Kcal (266 kJ)
Calories from fat 26.86 Kcal
% Daily Value*
Total Fat 2.98g 8%
Cholesterol 9.14mg 5%
Sodium 112.51mg 8%
Potassium 237.98mg 9%
Total Carbs 8.5g 5%
Sugars 2.26g 16%
Dietary Fiber 1.2g 8%
Protein 1.72g 6%
Vitamin C 11.5mg 33%
Vitamin A 0.5mg 31%
Iron 0.5mg 5%
Calcium 39.2mg 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

  • 2.2
  • 3

Good Points

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

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