Butternut Squash Soup - America's Test Kitchen

50 mins (prep 20, cooking 30)
12 ingredients
6 servings
Prepeeled squash is NOT used in this recipe. Low-sodium chicken broth can be substituted for the vegetable broth. If you use a blender to puree the soup, fill the jar two-thirds full-not more-and process in batches. Alternatively, use an immersion blender to puree the soup right in the pot.

Categories:  <-60-mins , seasonal , winter , fall , soups-&-stews , bisques~cream-soups , time-to-make ,
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Serving Size (390.36 g)
Servings 6
Amount per Serving
Calories 128.23 Calories from Fat 37.71
% Daily Value *
Total Fat 4.19g 38.66%
Saturated Fat 2.57g 77.16%
Trans Fat 0.16g %
Cholesterol 10.6mg 21.2%
Sodium 636.35mg 159.09%
Total Carbohydrate 24.1g 48.2%
Dietary Fiber 3.78 g 90.72%
Sugars 5.49 g %
Protein 1.93g 23.18%
Vitamin A 20547.6IU% Vitamin C 39.69mg%
Calcium 93.09mg% Iron 1.32mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
salt and pepper, fresh thyme