Nutrition info - Recipes

Becky's Butternut Squash Soup

It's every culinary king or queen's favorite game of squash. We're talking about squash soup. We promise -- nothing beats this palatable potage. Enjoy it hot or cold.

Becky's Butternut Squash Soup


For 4 people

  • 1 tablespoon(s) unsalted butter
  • 2 leeks, thinly sliced
  • 1 onion, chopped
  • 8 cup(s) butternut or acorn squashes, peeled, seeded, and cut into 1/2-inch dice (2 fruit)
  • 1/4 teaspoon(s) ground nutmeg
  • 4 cup(s) chicken or vegetable stock (or broth)


1. Melt butter over low heat.
2. Stir in leeks and onion and cook until softened. Add squash, and nutmeg; stir for 2 minutes. Add stock; bring to a boil.
3. Simmer over medium heat, covered, until squash is tender, about 15 to 20 minutes.
4. Puree in a food processor or blender (do in two batches).
5. Season with salt and freshly ground pepper.

Nutrition facts

  • Kcal: 314.72 kcal
  • Fibers (g): 14.42g
  • Sodium (mg): 370.01mg
  • Carbs: 60.4g
  • Fat: 6.33g
  • Saturated fat (g): 2.74g
  • Proteins: 10.74g