Creamy Butternut Squash Soup Recipe

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Creamy Butternut Squash Soup
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Ingredients
9
Count
Nutrition
256
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
  2. Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through. Yield: 2 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 255.65 Kcal (1070 kJ)
Calories from fat 76.34 Kcal
% Daily Value*
Total Fat 8.48g 13%
Cholesterol 24.6mg 8%
Sodium 731.5mg 30%
Potassium 1089.96mg 23%
Total Carbs 43.45g 14%
Sugars 7.86g 31%
Dietary Fiber 6.56g 26%
Protein 6.14g 12%
Vitamin C 47.4mg 79%
Vitamin A 2.8mg 94%
Iron 2.8mg 15%
Calcium 229.8mg 23%
Amount Per 100 g
Calories 49.77 Kcal (208 kJ)
Calories from fat 14.86 Kcal
% Daily Value*
Total Fat 1.65g 13%
Cholesterol 4.79mg 8%
Sodium 142.41mg 30%
Potassium 212.2mg 23%
Total Carbs 8.46g 14%
Sugars 1.53g 31%
Dietary Fiber 1.28g 26%
Protein 1.19g 12%
Vitamin C 9.2mg 79%
Vitamin A 0.5mg 94%
Iron 0.5mg 15%
Calcium 44.7mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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