Nutritional Info

Nutrition Facts

Serving Size 1 (208g)

Calories 114
Calories from Fat 48 (42%)
Amount Per Serving %DIV
Total Fat 5.4g 8%
Saturated Fat 3.5g 18%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 23.6mg 8%
Sodium 22.5mg 1%
Potassium 482mg 10%
Total Carbohydrate 9.8g 3%
Dietary Fiber 0.2g 1%
Sugars 9.3g
Protein 6.5g 13%

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Recipe Description
This butternut squash soup recipe is a lovely addition to Thanksgiving dinner, or any holiday meal.
Prep time
15 min
Cook time
20 min
Ready In
35 min


Serves Tool

Serves To:USMetric
1 Cup(c)  fat free milk
1 Pinch(pn)  salt free seasoning, to taste
1/4 Teaspoon(t)  nutmeg, grated
1 Pinch(pn)  pepper, to taste
2 Tablespoon(T)  lemon juice
2   cooking apples, peeled and quartered
4 Cup(c)  low sodium chicken broth
2 Pound(lb)  butternut squash, peeled and cubed


Cook the squash in a saucepan in chicken broth over medium low heat until tender, about 10 minutes.  Do not boil.  Add the apples and cook until soft.  Puree the squash and apples in a food processor.  Add to the broth the squash and apples, and the lemon juice and seasonings to taste.  Stir in the milk.  Heat thoroughly, but do not boil.

Additional notes

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