The Butternut Squash Soup Recipe

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The Butternut Squash Soup
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  1. Melt butter in medium sized pot. Add cubed squash, onion, carrots and celery to the pot. Cook until the onions are slightly caramelized, and soft. Add the bay leaf.
  2. Once onions are soft, add chicken broth. Turn up the heat to high, boiling the mixture for 5-8 minutes (until the squash is soft), At 3 minutes, add nutmeg,1/4 teaspoons of cinnamon, salt and pepper to the pot. After boiling, cover the pot, and reduce the heat to medium and let sit for 20 minutes(optional) . Add almonds in at around the 10th minute.
  3. Blend the soup to a fine puree, and return to pot.
  4. Whip the cream, adding 1/2 teaspoon of cinnamon and sugar into it. Carefully, fold the whipped cream into the soup. To combine, twirl a whisk around to distribute the cream.
  5. Let the soup cool for about 5 minutes. Serve. After one has put the soup in bowls, people may add curry powder to taste for a richer flavor.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 396.59 Kcal (1660 kJ)
Calories from fat 333.83 Kcal
% Daily Value*
Total Fat 37.09g 57%
Cholesterol 123.04mg 41%
Sodium 1131.59mg 47%
Potassium 575.91mg 12%
Total Carbs 12.07g 4%
Sugars 3.82g 15%
Dietary Fiber 2.73g 11%
Protein 3.06g 6%
Vitamin C 30.2mg 50%
Vitamin A 0.6mg 21%
Iron 0.4mg 2%
Calcium 113.3mg 11%
Amount Per 100 g
Calories 84.6 Kcal (354 kJ)
Calories from fat 71.21 Kcal
% Daily Value*
Total Fat 7.91g 57%
Cholesterol 26.25mg 41%
Sodium 241.38mg 47%
Potassium 122.85mg 12%
Total Carbs 2.58g 4%
Sugars 0.81g 15%
Dietary Fiber 0.58g 11%
Protein 0.65g 6%
Vitamin C 6.4mg 50%
Vitamin A 0.1mg 21%
Iron 0.1mg 2%
Calcium 24.2mg 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

  • 10.5
  • 11

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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