• Nutrition

Butternut Squash Soup

Serves 4

Butternut Squash Soup

Approximate nutrient content per serving (271g):



  • 2½ packs of Glucerna® SR vanilla (500ml)
  • 1 tablespoon of margarine
  • 1 large onion, chopped
  • 1 stalk of celery, chopped
  • 2 teaspoons of chicken stock
  • ½ teaspoon of ground ginger
  • Pinch of black pepper
  • Butternut squash, cooked (300g)


  1. In a large saucepan, melt the margarine over medium heat
  2. Add the onion, celery, chicken stock, ginger and pepper to the saucepan
  3. Sauté until the onion and celery are tender, but not brown
  4. In a food processor, blend together Glucerna® SR, butternut squash and the onion mixture until a smooth consistency is reached
  5. Return the butternut squash mixture to the saucepan and heat gently (do not boil) until the mixture is heated thoroughly
  6. Serve immediately

Serving suggestions:

  • Garnish with crème fraiche, parsley and croutons

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