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Butternut Squash Soup Recipe

Looking for an easy Butternut Squash Soup recipe? Learn how to make Butternut Squash Soup using healthy ingredients.


Submitted by razcal2267

Makes 4 servings



even quicker with an immersion blender

Recipe Ingredients for Butternut Squash Soup

560 g squash, butternut (11485)
1 pinch of Nutmeg
2 tablespoons unsalted butter
1 Salt and pepper
1 onion, chopped
4 cups chicken stock, low sodium

Recipe Directions for Butternut Squash Soup

Peel and cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Categories

Vegetables, First Course, Soup

Nutrition Facts
Serving Size 418.7g
Amount Per Serving
Calories
95
Calories from Fat
59
% Daily Value*
Total Fat
6.6g
10%
Saturated Fat
3.9g
19%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
820mg
34%
Potassium
424mg
12%
Total Carbohydrates
8.0g
3%
Dietary Fiber
2.0g
8%
Sugars
4.3g
Protein
2.7g
Vitamin A 9% Vitamin C 43%
Calcium 4% Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • High in manganese
  • High in potassium
  • High in riboflavin
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in saturated fat
  • Very high in sodium
  • High in sugar
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