Squash Soup

Squash soup is a smooth, creamy soup made from the cooked flesh of winter squash, such as butternut, acorn, or pumpkin. It typically features a blend of squash, broth, onions, and warming spices like nutmeg or cinnamon, and is often finished with cream or coconut milk. This comforting dish is a staple in autumn and winter cuisines across North America, Europe, and parts of Asia.

🍽️ Nutrition at a glance

Squash soup is generally low in protein and fat (unless enriched with cream), with its primary macronutrient being carbohydrates from the squash itself. It is an excellent source of vitamin A (as beta-carotene), vitamin C, potassium, and dietary fiber. A typical 1-cup (240ml) serving contains approximately 80-150 calories, depending on the recipe.

Nutrition breakdown

Calories	80 kcal
Protein	1.5 g
Carbs	15 g
Fat	2 g
Fiber	3 g
Sugar	5 g
Sodium	400 mg
Potassium	350 mg
Vitamin A	450 mcg RAE
Vitamin C	15 mg
Calcium	50 mg
Iron	1 mg
Magnesium	25 mg
Phosphorus	40 mg
Vitamin B6	0.2 mg

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

💡 What's interesting

Nutritionally, the vibrant orange color of many squash soups signifies a very high beta-carotene content, a powerful antioxidant that the body converts to vitamin A. Culturally, it is a classic example of 'peasant food' turned gourmet, showcasing how a humble, storable winter vegetable can be transformed into a versatile and elegant dish.