Butternut Squash Soup Recipe

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


Submitted by earth_mom

Makes 9 servings



adapted from Joy of Cooking. Savory soup can be made with almost any winter squash. Garnish with fresh parsley, cilantro, croutons or toasted squash seeds.

Recipe Ingredients for Butternut Squash Soup

3 1/2 lb winter squash
3 T unsalted butter
2 leeks, large, chopped white part only
4 tsp ginger root, peeled and minced
6 cups broth

Recipe Directions for Butternut Squash Soup

  1. Preheat oven to 400 degrees F.

  2. Cut squash in half, remove seeds

  3. Roast squash for 1 hour, cut side down, on a lightly oiled baking sheet. Scoop cooked flesh out and discard skin.

  4. In a soup pot, melt butter (or heat oil) and saute leeks and ginger. Add squash and 4 cups broth and cook 20 minutes.

  5. Puree soup mixture, then add 2 cups broth to puree, stir and heat.

Categories

Vegetables, Soup, Boil

Nutrition Facts
Serving Size 361.8g
Amount Per Serving
Calories
143
Calories from Fat
45
% Daily Value*
Total Fat
5.0g
8%
Saturated Fat
2.7g
14%
Trans Fat
0.0g
Cholesterol
10mg
3%
Sodium
545mg
23%
Potassium
790mg
23%
Total Carbohydrates
22.0g
7%
Dietary Fiber
3.0g
12%
Sugars
1.3g
Protein
5.0g
Vitamin A 22% Vitamin C 36%
Calcium 8% Iron 11%
* 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 magnesium
  • High in niacin
  • High in potassium
  • High in thiamin
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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