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Nutrition Facts

  Servings Per Recipe: 4
  Serving Size: 1 serving

Amount Per Serving
  Calories 154.7
  Total Fat 0.8 g
      Saturated Fat 0.1 g
      Polyunsaturated Fat 0.1 g
      Monounsaturated Fat 0.0 g
  Cholesterol 0.0 mg
  Sodium 990.8 mg
  Potassium 569.4 mg
  Total Carbohydrate 38.6 g
      Dietary Fiber 9.5 g
      Sugars 12.0 g
  Protein 2.1 g
  Vitamin A 301.2 %
  Vitamin B-12 0.0 %
  Vitamin B-6 12.1 %
  Vitamin C 52.4 %
  Vitamin D 3.1 %
  Vitamin E 7.0 %
  Calcium 12.5 %
  Copper 6.1 %
  Folate 9.0 %
  Iron 12.1 %
  Magnesium 13.1 %
  Manganese 26.6 %
  Niacin 9.1 %
  Pantothenic Acid     6.4 %
  Phosphorus     5.9 %
  Riboflavin 2.7 %
  Selenium 1.3 %
  Thiamin 8.9 %
  Zinc 2.1 %


*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 in Emily's Creamy Butternut Squash, Carrot, & Apple Soup


Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Emily's Creamy Butternut Squash, Carrot, & Apple Soup

62 calories of Butternut Squash, (0.75 cup, cubes)

40 calories of Apple (Fresh) - Honeycrisp, (0.50 serving)

15 calories of Vegetable Broth, (1 cup)

15 calories of Raw White Onion (Serving = 1 medium Onion), (0.25 serving)

13 calories of Carrots, raw, (0.50 medium)

5 calories of Almond Breeze Almond Milk, Unsweetened Original, shelf stable, (1 oz)

3 calories of Cinnamon, ground, (0.50 tsp)

2 calories of Nutmeg, ground, (0.13 tsp)

1 calories of Curry powder, (0.13 tsp)

0 calories of Bay Leaf, (0.25 tsp, crumbled)


Nutrition & Calorie Comments  

Loved it! I added a sweetner as we loved things sweet. Used low fat 1/2 & 1/2 as that's all we had it in the house. Would reduce the liquids next time so it gets thicker after blending. Making it again very soon! Submitted by:
MARYBETH6961

(9/28/13)
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Very good. I love the thickness of this. I added some parsnips and only used 1 apple. I used unsalted butter to sauté the onion and added some cayenne pepper. Next time I will cut back a little on the cayenne and try a low sodium broth. Since I had half and half in the house I used that instead. Submitted by:
NJHARRIS

(2/10/13)
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This was incredibly easy to make. Excellent choice if you are on a low salt diet. Submitted by:
SWIFTEE3

(1/9/12)
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I changed it a little and made it my own. I used an organic no-chicken stock, and put in a pinch of ground clove, salt, & pepper. Also, i put in a littttle more almond milk to thin it out a little more. Submitted by:
JENNYNICOLE89

(12/11/11)
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Delicious and so easy! It's hard to believe how low-cal the huge portions are. I used low sodium vegetable broth and plain soy milk. Submitted by:
LISAPOOH34

(11/17/11)
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Almond milk is a fantastic touch!! I saute' onions in vermouth or broth to save calories and fat. excellent!! Submitted by:
RDY4THIN

(11/11/11)
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I made this over the weekend. It was great. I did change it slightly. I didn't have almomd milk, so I used fat free half and half. I wanted a bit of sweetness so I added 1/2 cup of splenda brown sugar blend with some cinnamon. YUMMO! I will be making this again! Submitted by:
02JETTAGIRL

(11/6/11)
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My granddaughter (age 21 months) and I loved this soup! Even my daughter liked it. The only change I made was to use a low sodium vegetable broth made with 1/2 of a cube of Rapunzel no salt added vegan vegetable bouillon cube. My daughter added a dash of cayenne pepper to hers. Submitted by:
7WORSHIPS

(10/26/11)
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This recipe doesn't take into account the olive oil used to saute the onion. Adding the spices to the onion gives a richer flavour to the soup. Use water to save 980 mg of sodium per serving. I usually use less water and balance the consistency with milk for a healthier calorie count Submitted by:
DACLARK17

(8/26/11)
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Where does the bulk of the sodium come from? The veggie stock perhaps? I'd love to make this but I'd like to do so with less sodium... Submitted by:
JOL2367

(8/26/11)
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Personally, I'm not a big fan of curry. So, next time (and there will be a next time) I will decrease the curry to 1/4 teaspoon. Substituted low fat/sodium chicken broth. Added 1 tablespoon of brown sugar, 1/8 teaspoon salt and about 8 grinds from the pepper mill. I used fat free evaporated milk. Submitted by:
DORYH20

(12/3/10)
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Made this tonight, first time to try butternut squash soup. My modification was to use coconut milk as I had no almond milk. I would definitely add more curry powder and some cracked pepper and salt next time. Creamy and filling. Thanks for the recipe. Submitted by:
CINDYYB

(11/26/10)
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Soooo delicious!!!
I added some chili powder and garlic powder, as well as salt and pepper. And I used unsweetened soy milk instead of almond, but I'd like to try almond next time. I also upped the amount of curry, based on what other users had said. Oh, and I also used a honey crisp apple. YUM!!!
Submitted by:
NONIE_C

(10/21/10)
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I made this for dinner tonight and I love it! My only modification was that I added low sodium vegetable broth. Delicious!! Submitted by:
TAMLKING

(10/11/10)
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