Butternut Squash Soup

75 mins (prep 25, cooking 50)
17 ingredients
8 servings
Good comfort soup. I like to make extra bacon to crumble on top. It does have a little heat to it, so if your taste buds are sensitive, cut back on the red and black peppers. Recipe comes from Southern Living.

Categories:  northeastern-u.s. , seasonal , north-american , comfort-food , taste~mood , <-4-hours , soups-&-stews , time-to-make , winter , weeknight , american , fall , squash , vegetable ,
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Serving Size (59.12 g)
Servings 8
Amount per Serving
Calories 30.23 Calories from Fat 0.63
% Daily Value *
Total Fat 0.07g 0.82%
Saturated Fat 0.02g 0.73%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 583.43mg 194.48%
Total Carbohydrate 7.9g 21.06%
Dietary Fiber 1.03 g 32.89%
Sugars 3.22 g %
Protein 0.55g 8.72%
Vitamin A 4523.85IU% Vitamin C 9.18mg%
Calcium 25.03mg% Iron 0.39mg%
*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:
slices bacon, large, celery ribs, fresh, fat-free, low-sodium chicken broth, fresh lime juice, ground allspice, ground nutmeg, ground red pepper, whipping cream, ground red pepper