Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butternut Squash Soup Recipe
    Lost? Site Map

    Butternut Squash Soup

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

    Sort by:

    • on September 29, 2007

      I liked this soup, but thought was a bit bland, so I added a rounded teaspoon of chicken bouillon granules to it, which gave it more flavor, plus I added 6 Tbsp. of finely chopped onion, 4 tsp. of jarred minced garlic, the 4 stalks of celery, but w/o the leaves, plus I added white pepper instead of the black pepper, and added 1-1/2 lbs. of the butternut squash, which I'm glad I added more than the recipe called for, or the soup would of been a bit too runny. I cooked the squash, (along w/the other ingredients) for exactly 23 minutes. I thought the bacon bits and sour cream, made this soup taste even better. The first time I used Hormel Real Bacon Bits, and the second time I tried it, I used a cheaper brand, and found that when using the cheaper brand, the bacon bits must sit in the soup for a minute or so before adding the sour cream (to softened up the bacon bits). I much prefer the Hormel Brand of Bacon Bits to any other brand. Also, I think one should add the bacon bits first to the soup, then the dollop of sour cream. One more thing, be sure to cut the squash into 1/2-inch cubes, rather than into slices. Thank you for the recipe Dragonfly AZ, it was good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 03, 2006

      thanks for the great recipe. I needed a fast soup recipe for a late supper. Made it with biscuits. It was a hit.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 18, 2006

      Lovely rainy day soup. I left out the bacon bits (I know I know they are SOoooo good) Used no fat sour cream. Added a but of cinnamon Mmmm Thanks for posting Dragonfly AZ

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Butternut Squash Soup

    Serving Size: 1 (480 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 179.3
     
    Calories from Fat 74
    41%
    Total Fat 8.3 g
    12%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 245.3 mg
    10%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 4.0 g
    16%
    Sugars 5.3 g
    21%
    Protein 6.1 g
    12%

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites