Livia's Butternut Squash Soup

Livia's Butternut Squash Soup

Health Rating
Prep Cook Ready in Servings
10 min 45 min 55 min 4


1/2 squash Butternut squash (pealed, seeded and chopped into large chunks)
1/4 tsp Cayenne pepper (or to taste)
4 tbsp Extra virgin olive oil
2 tbsp minced Ginger root
1 large Red onion (chopped)
1/2 tsp Salt (or to taste)
4 tbsp Sour cream, light (for garnishing)
2 potato Yukon Gold potato (cut into large chunks)


Add all the ingredients in a pot with excess water and bring to a boil on medium-high heat. Once boiling, cover with lid and turn heat down to low - cook for about 40 minutes.

Check the tenderness of potatoes with a fork. Once potatoes are easily pierced with a fork, take the pot off heat and blend all ingredients with an immersion blender/hand blender until creamy.

Once creamy, place pot back onto the stove and heat over medium high heat for another 5 minutes.

To serve, scoop soup with a ladle into 4 individual bowls. Garnish with light sour cream (1 Tbsp. for each bowl).

Nutrition Facts

Per Portion

Calories 296
Calories from fat 141
Calories from saturated fat 27.0
Total Fat 15.6 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 10.5 g
Cholesterol 5.5 mg
Sodium 320 mg
Potassium 937 mg
Total Carbohydrate 35 g
Dietary Fiber 4.1 g
Sugars 5.9 g
Protein 3.9 g

Dietary servings

Per Portion

Milk Alternative 0.3
Vegetables 3.5

Energy sources

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