PointsPlus Butternut Squash Soup Recipe

Staff Writer
PointsPlus Butternut Squash Soup Recipe
soup

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Here’s a quick and easy way to make the most of healthy, sweet butternut squash. Serve alongside some warm, crusty bread for a light meal.

12
Servings
303
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 vegetable broth
  • 12 butternut squash, peeled and cut into 1- to 1 ½-inch cubes
  • 1/2 large Vidalia onion, cut into 2-inch cubes
  • 1/2 small apple, peeled and cut into 2-inch cubes
  • 1/4 table salt
  • 1/8 black pepper
  • 1/8 nutmeg

Directions

In a large stockpot, combine the broth, squash, onion, and apple. Cover the pot with a lid and bring to a boil over high heat. Remove the lid and reduce heat to low. Gently simmer until the squash is very tender, about 10 minutes.

Purée the soup in the pot using an immersion blender, or purée in a regular blender in batches (be careful not to splatter hot liquid). Season with salt, pepper, and nutmeg. Serve.

Butternut Squash Soup Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Butternut Squash Soup Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.

Nutritional Facts

Total Fat
1g
2%
Sugar
13g
N/A
Saturated Fat
0.2g
1%
Protein
8g
17%
Carbs
74g
25%
Vitamin A
2904µg
100%
Vitamin B6
0.9mg
44.4%
Vitamin C
116mg
100%
Vitamin E
7mg
36%
Vitamin K
6µg
7%
Calcium
269mg
27%
Fiber
14g
57%
Folate (food)
167µg
N/A
Folate equivalent (total)
163µg
41%
Iron
4mg
25%
Magnesium
195mg
49%
Niacin (B3)
7mg
36%
Phosphorus
227mg
32%
Polyunsaturated
0.4g
N/A
Potassium
1991mg
57%
Riboflavin (B2)
0.2mg
11%
Sodium
1440mg
60%
Thiamin (B1)
0.6mg
41.7%
Zinc
1mg
8%

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