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Nutrition Facts

Serving Size 1 cup
Calories 106

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 0 g
Total fat 4 g
Sodium 280 mg
Cholesterol 0 mg
Dietary fiber 3 g
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Need a new recipe for butternut squash? Try quibebe — a delicious, thick, squash-based South American soup.


(Serves 8)
  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 1 1/2 cups diced tomatoes
  • 2 Fresno chili peppers, chopped
  • 1 1/2 garlic cloves, diced
  • 8 cups low-sodium vegetable stock
  • 1 butternut squash, cubed
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon sugar
  • 2 1/2 tablespoons chopped fresh parsley


In a large stockpot over medium heat, add the oil. Saute onions, tomatoes, Fresno peppers and garlic for about 15 minutes, stirring frequently. Add the vegetable stock and squash. Bring to a boil, then reduce heat to a simmer.

Once squash is tender (about 15 minutes), place soup into a blender in small batches and puree until smooth. Return soup to the pot. Stir in salt, pepper and sugar. Sprinkle parsley on top before serving.

Last Updated: May 21st, 2016