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Butternut Squash Soup  

A creamy soup made from butternut squash.

Cal: 206 Fat: 3g Carbs: 44g Protein: 6g Fiber: 7g
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Original recipe serves 6

Ingredients (serves 6)

½ 2x 3x Reset

  • 1 teaspoon salt
  • 20 fluid ounces water
  • 1 medium onions ; chopped
  • 3 apples ; tart, green, peeled and chopped
  • 1/4 teaspoon black pepper
  • 30 fluid ounces chicken broth
  • 1/4 cup heavy cream
  • 1 medium butternut squash ; peeled, seeded and cut into chunks
  • 1/2 teaspoon cinnamon ; or to taste
  • 1/2 teaspoon nutmeg ; or to taste
  • In My Kitchen

  • Directions

     Prep: 20 min | Cook: 55 min | Ready in: 1 hr 15 min
    Combine all ingredients, except cream. Bring to boil and simmer uncovered 45 minutes. Puree soup in blender. Return mixture to sauce pan and bring to boiling point. Before serving, add cream.

    Nutrition Facts*

    Based on a 2000 calorie diet per serving per serving
    DV %

    10.3
    --
    14.8
    29.7
    5.2
    2.3
    12.3
    18.8


    Calories: 205.9
    Total Sugars: 14.5g
    Carb.: 44.3g
    Fiber: 7.4g
    Total Fats: 3.4g
    Cholesterol: 6.9mg
    Protein: 6.2g
    Sodium: 451.5mg

    *Data provided by USDA

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