Simple Butternut Soup

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Photo: Randy Mayor; Food Styling: Kellie Gerber Kelley; Prop Styling: Lindsay Lower
Serves 8


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3 1/2 pounds cooked peeled butternut squash
4 cups fat-free, lower-sodium chicken broth
1 cup water
3/4 teaspoon salt


Combine squash, chicken broth, water, and salt in a blender. Puree until smooth. Ladle soup into 8 bowls; top with one of the finishers.

Created date

July 2014

Nutritional Information

Calories 92
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 294 mg
Calcium 0.0 mg