Williams-Sonoma Butternut Squash Soup Recipe

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Williams-Sonoma Butternut Squash Soup
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  1. Saute the vegetables. In a frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the ginger, cinnamon, and nutmeg and saute until fragrant, about 1 minute longer.
  2. Cook the soup. Put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours or the low-heat setting for 6 hours.
  3. Finish the soup. Using a blender or food processor, working in batches, process the squash mixture to a smooth puree. Return the soup to the slow cooker to keep warn until serving. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of the sour cream and chives (or parsley) and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 277.88 Kcal (1163 kJ)
Calories from fat 101.94 Kcal
% Daily Value*
Total Fat 11.33g 17%
Cholesterol 21.53mg 7%
Sodium 800.94mg 33%
Potassium 1047.43mg 22%
Total Carbs 44.32g 15%
Sugars 8.18g 33%
Dietary Fiber 6.16g 25%
Protein 5.54g 11%
Vitamin C 50.5mg 84%
Vitamin A 2.3mg 78%
Iron 3.5mg 20%
Calcium 154mg 15%
Amount Per 100 g
Calories 71.74 Kcal (300 kJ)
Calories from fat 26.32 Kcal
% Daily Value*
Total Fat 2.92g 17%
Cholesterol 5.56mg 7%
Sodium 206.76mg 33%
Potassium 270.39mg 22%
Total Carbs 11.44g 15%
Sugars 2.11g 33%
Dietary Fiber 1.59g 25%
Protein 1.43g 11%
Vitamin C 13mg 84%
Vitamin A 0.6mg 78%
Iron 0.9mg 20%
Calcium 39.7mg 15%

* 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

  • 5.7
  • 8

Good Points

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

Bad Points

  • High in Sodium

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