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    You are in: Home / Recipes / Betty Crocker Butternut Squash Soup Recipe
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    Betty Crocker Butternut Squash Soup

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    2 Total Reviews

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    • on October 21, 2012

      I first discovered this recipe many years ago in my mother's Betty Crocker Christmas cookbook, and I have been making it during the holidays ever since. I do make a few adjustments, most notably instead of trying to peel and cut the raw squash (no easy task), I simply slice it in half lengthwise, brush each cut side with a little butter or oil, sprinkle with a little salt, and roast cut side down in a 375-degree oven until the flesh is easily pierced with a fork (length of time depends on size of squash). The roasting also gives it great flavor. Delicious and a family favorite!

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    • on November 09, 2008

      This was just okay for us. It seemed like the flavor of the pears overshadowed the flavor of the squash, and it made it really sweet. If I were to make this again, I think I'd omit the pears entirely, as most of the butternut squash soup that I've had in the past has a more savory flavor.

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    Nutritional Facts for Betty Crocker Butternut Squash Soup

    Serving Size: 1 (339 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 530.0
    Calories from Fat 347
    Total Fat 38.6 g
    Saturated Fat 18.4 g
    Cholesterol 96.7 mg
    Sodium 599.1 mg
    Total Carbohydrate 46.0 g
    Dietary Fiber 9.3 g
    Sugars 21.2 g
    Protein 7.0 g


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