Teri's Butternut Squash Soup Recipe

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Teri's Butternut Squash Soup
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  1. Combine oil and butter in a large suacepan over medium heat. Add squash, onion and garlic. Cook for about 5 minutes, stirring occasionally, until crisp-tender. Add allspice; cook just a minute more. Add broth. Bring to a boil; cover. Reduce heat to low; simmer for 15 minutes or until squash is tender.
  2. Process in a food processor until smooth. Return to saucepan; heat until hot. If a thinner soup is preferred, add a little more broth or water. Ladle soup into soup bowls. Garnish, if desired. Serve with crackers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 789.59 Kcal (3306 kJ)
Calories from fat 271.38 Kcal
% Daily Value*
Total Fat 30.15g 46%
Cholesterol 58.88mg 20%
Sodium 316.78mg 13%
Potassium 3465.35mg 74%
Total Carbs 120.98g 40%
Sugars 22.57g 90%
Dietary Fiber 20.61g 82%
Protein 24.72g 49%
Vitamin C 199.5mg 332%
Vitamin A 9.2mg 307%
Iron 9.8mg 54%
Calcium 483.7mg 48%
Amount Per 100 g
Calories 71.4 Kcal (299 kJ)
Calories from fat 24.54 Kcal
% Daily Value*
Total Fat 2.73g 46%
Cholesterol 5.32mg 20%
Sodium 28.65mg 13%
Potassium 313.37mg 74%
Total Carbs 10.94g 40%
Sugars 2.04g 90%
Dietary Fiber 1.86g 82%
Protein 2.24g 49%
Vitamin C 18mg 332%
Vitamin A 0.8mg 307%
Iron 0.9mg 54%
Calcium 43.7mg 48%

* 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

  • 17.5
  • 22

Good Points

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

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