Butternut Squash Soup Recipe

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


Submitted by rjw2005

Makes 4 servings



Super high in Vitamin C, low in calories, delicious with whole wheat honey bread

Recipe Ingredients for Butternut Squash Soup

971 grams butternut squash (approx one butternut squash)
13 1/2 oz light coconut milk
2 cups chicken stock

Recipe Directions for Butternut Squash Soup

  1. Cut squash in half. Clean out seeds. Salt & pepper each half.

  2. Place cut side down on baking sheet. Bake 30-35 mins at 350.

  3. Scoop out the flesh from the skin and place in a large pot.

  4. Use a hand held mixer and puree the baked squash.

  5. Add remaining ingredients. Simmer until reaches desired thickness.

  6. Season with: Salt, pepper, cilantro, ginger

Categories

Main Dish

Nutrition Facts
Serving Size 460.4g
Amount Per Serving
Calories
334
Calories from Fat
210
% Daily Value*
Total Fat
23.3g
36%
Saturated Fat
20.4g
102%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
406mg
17%
Potassium
1113mg
32%
Total Carbohydrates
34.1g
11%
Dietary Fiber
7.0g
28%
Sugars
8.9g
Protein
5.0g
Vitamin A 516% Vitamin C 89%
Calcium 14% Iron 18%
* 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
  • No cholesterol
  • High in manganese
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in saturated fat
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