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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 OneSweetRunner

Makes 6 servings



A rich, fullbodied and blended soup. Great base for adding rice or barley or spicing up with chiles or cumin

Recipe Ingredients for Butternut Squash Soup

4 cup, cubes Squash, Winter, Butternut
0.67 cup, chopped Carrots
107 1/5 grams Onions
0.67 cup, diced Celery
5 cup Fat Free Chicken Broth
2 clove Garlic
1 tbsp Olive Oil
1 serving Coarse Kosher Salt
1 teaspoon Thyme
1 tsp, ground Basil, Dried

Recipe Directions for Butternut Squash Soup

  1. Heat olive oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Add butternut squash and thyme. Stir to combine with vegetables. Stir in chicken broth and season with salt and pepper.

  2. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.

Categories

Vegetables, Vegetarian

Nutrition Facts
Serving Size 303.1g
Amount Per Serving
Calories
99
Calories from Fat
22
% Daily Value*
Total Fat
2.4g
4%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
425mg
18%
Potassium
419mg
12%
Total Carbohydrates
14.1g
5%
Dietary Fiber
2.6g
10%
Sugars
3.4g
Protein
6.4g
Vitamin A 223% Vitamin C 37%
Calcium 6% Iron 4%
* 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
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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