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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 skeine

Makes 7 servings



Butternut squash soup with ginger, apple and milk for a bit of creaminess.

Recipe Ingredients for Butternut squash soup

480 grams Squash, Winter, Butternut (1 medium)
2 tbsp Olive Oil
4 serving Chicken Bouillon Cubes
8 oz 2% Partly Skimmed Milk
3 tsp Ginger, Ground
1 medium Apples
4 leek Leeks, (Bulb And Lower Leaf-portion)

Recipe Directions for Butternut squash soup

  1. Cut squash in 1/2, de-seed and bake at 350 for 45 min

  2. Cut apple in 1/2, de-seed and bake at 350 for 30 min.

  3. Chop white part of leeks, sautee on medium heat for 5 mins

  4. Add ginger, flesh of squash and apple and 4-5 cups chicken stock to leeks. Cook on medium for 10 min.

  5. Let cool, then puree. Stir in milk.

Categories

Soup

Nutrition Facts
Serving Size 205.3g
Amount Per Serving
Calories
128
Calories from Fat
51
% Daily Value*
Total Fat
5.7g
9%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
536mg
22%
Potassium
346mg
10%
Total Carbohydrates
18.9g
6%
Dietary Fiber
1.4g
6%
Sugars
5.6g
Protein
3.0g
Vitamin A 154% Vitamin C 24%
Calcium 9% Iron 7%
* 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
B+
  Good points
  • Very low in cholesterol
  • High in manganese
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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