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Butternut Squash Soup
The best, most delicious butternut squash soup you'll ever eat!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Baking Squash
40
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
American
Servings:
8
cups, approximate
Calories:
215
kcal
Ingredients
12
cups
cubed butternut squash
(baked and removed from skin)
2
cups
chicken broth
(no sugar added)
14
oz.
can coconut milk
(full fat is best, but light can be used too)
2
tsp.
dried cilantro
1
tsp.
dried, ground ginger
salt
to taste after cooking
fresh cilantro
for garnish
US Customary
-
Metric
Instructions
Place your pre-cooked squash, chicken broth, coconut milk, dried cilantro, and ginger in a large soup pot and blend with a hand blender.
Turn on your stove and warm the ingredients in the pot.
Serve and garnish with fresh, chopped cilantro.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
215
kcal
|
Carbohydrates:
28
g
|
Protein:
3
g
|
Fat:
12
g
|
Saturated Fat:
10
g
|
Sodium:
233
mg
|
Potassium:
971
mg
|
Fiber:
5
g
|
Sugar:
6
g
|
Vitamin A:
22395
IU
|
Vitamin C:
56.6
mg
|
Calcium:
128
mg
|
Iron:
2.9
mg