Pumpkin and Butternut Squash Soup Recipe

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


Submitted by fridgelight

Makes 14 servings



Simple and delicious To steam squash, peel, remove seeds, cube and place in steamer until soft. 1 medium butternut squash yields about 2 c. cooked mashed squash. Make sure to use canned pumpkin, not pumpkin pie mix. Adjust water to consistency you prefer.

Recipe Ingredients for Pumpkin and Butternut Squash Soup

15 oz canned pumpkin
6 c (1 med) steamed and cubed butternut squash
2/3 c Splenda
1 tsp salt (or 1.5 tbsp soup consomme powder)
1 tsp cinnamon
1 tsp ginger
1 tsp onion powder
4 c hot water

Recipe Directions for Pumpkin and Butternut Squash Soup

Place all the ingredients in a blender or food processor and puree. Warm in microwave or on stove as needed.
Categories

Soup

Nutrition Facts
Serving Size 203.0g
Amount Per Serving
Calories
52
Calories from Fat
2
% Daily Value*
Total Fat
0.2g
0%
Saturated Fat
0.1g
0%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
172mg
7%
Potassium
204mg
6%
Total Carbohydrates
13.4g
4%
Dietary Fiber
1.0g
4%
Sugars
1.1g
Protein
1.6g
Vitamin A 163% Vitamin C 8%
Calcium 3% Iron 6%
* 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 iron
  • High in manganese
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sodium
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