Butternut Squash Soup

135 mins (prep 90, cooking 45)
9 ingredients
8 servings
adapted from The Joy of Cooking 75th Anniversary edition. Sent in by Kathleen Kirby-Turner

Categories:  vegan , pumpkin , <-4-hours , vegetarian , soups-&-stews , squash , vegetable , time-to-make ,
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Serving Size (398.12 g)
Servings 8
Amount per Serving
Calories 222.57 Calories from Fat 76.23
% Daily Value *
Total Fat 8.47g 104.2%
Saturated Fat 0.88g 35.35%
Trans Fat 0.14g %
Cholesterol 0.0mg 0.0%
Sodium 509.82mg 169.94%
Total Carbohydrate 35.41g 94.43%
Dietary Fiber 6.21 g 198.76%
Sugars 6.92 g %
Protein 7.64g 122.23%
Vitamin A 25561.81IU% Vitamin C 40.25mg%
Calcium 250.44mg% Iron 4.21mg%
*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:
celery ribs