Cream of Squash Soup

Cream of Squash Soup is a smooth, velvety soup made by simmering squash (often butternut, acorn, or pumpkin) with aromatics like onions and garlic, then blending it with cream or a dairy-free alternative. It typically features warm spices such as nutmeg, cinnamon, or sage, and is a classic comfort dish in American and European autumn and winter cuisine.

🍽️ Nutrition at a glance

This soup is generally moderate in carbohydrates from the squash, with a creamy texture that adds some fat, especially if made with heavy cream or butter. It's a good source of vitamins A and C, potassium, and fiber, and a typical serving ranges from 150 to 250 calories, depending on the recipe.

Nutrition breakdown

Calories	120 kcal
Protein	2.5 g
Carbs	18 g
Fat	5 g
Fiber	3 g
Sugar	6 g
Sodium	480 mg
Vitamin A	250 mcg RAE
Vitamin C	15 mg
Potassium	350 mg
Calcium	60 mg
Iron	1.2 mg
Vitamin B6	0.2 mg
Magnesium	30 mg
Phosphorus	55 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a staple of harvest festivals and Thanksgiving tables in North America, symbolizing seasonal abundance. Nutritionally, the squash provides beta-carotene (a precursor to vitamin A), which supports eye health, making it a nutritious yet indulgent choice for cooler months.