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Nutrition Facts

  Servings Per Recipe: 12
  Serving Size: 1 serving

Amount Per Serving
  Calories 135.2
  Total Fat 3.1 g
      Saturated Fat 1.8 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.7 g
  Cholesterol 7.9 mg
  Sodium 709.8 mg
  Potassium 708.9 mg
  Total Carbohydrate 25.8 g
      Dietary Fiber 1.5 g
      Sugars 2.3 g
  Protein 3.9 g
  Vitamin A 175.5 %
  Vitamin B-12 4.0 %
  Vitamin B-6 10.8 %
  Vitamin C 37.4 %
  Vitamin D 0.4 %
  Vitamin E 1.1 %
  Calcium 10.4 %
  Copper 5.7 %
  Folate 7.2 %
  Iron 5.1 %
  Magnesium 11.7 %
  Manganese 12.5 %
  Niacin 6.5 %
  Pantothenic Acid     6.9 %
  Phosphorus     10.9 %
  Riboflavin 8.1 %
  Selenium 3.1 %
  Thiamin 8.5 %
  Zinc 3.8 %


*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 Creamy Butternut Squash & Apple Soup

View the full Creamy Butternut Squash & Apple Soup Recipe & Instructions
Submitted by: PRIMA_DONNA

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 Creamy Butternut Squash & Apple Soup

45 calories of Butternut Squash, (113.42 grams)

24 calories of Fat free half and half, (0.17 cup)

24 calories of Apples, fresh with skin, (0.33 medium (2-3/4" dia) (approx 3 per lb))

17 calories of Butter, salted, (0.17 tbsp)

7 calories of Campbell's low sodium chicken broth, (0.50 cup)

3 calories of Onions, raw, (0.08 medium (2-1/2" dia))

0 calories of Nutmeg, ground, (0.02 tsp)


Nutrition & Calorie Comments  

This soup was simply delicious, I would add just a little less sugar next time but I loved it. It was smooth and quite tasty, I also added some ginger to my soup. Submitted by:
BAPSANN

(11/19/13)
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I made this soup for lunch today , however I had too much broth , so luckily I did strain a lot off before blending and used fatfree cream also added more curry along with cinnamon. This was very tasty ! Would also be good with some bacon bits or sausage but this is meatless Monday for my family. Submitted by:
STARFISH1961

(11/11/13)
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Yummy soup but I use 3 cups water to 2 cups broth.. Less sodium and salt and 1/2 cup of light cream and clove.
Submitted by:
SR200179

(3/12/13)
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Love it!! I cooked the squash in the oven beforehand with a little olive oil, Salt and Pepper. It made it so much easier to peel it and reduced the cooking time. I did not add the cream and the soup was still fantastic. Thank you for Sharing!! Submitted by:
CLEBRUN

(1/4/13)
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Whenever recipes call for cream I always use lowfat or fat free evaporated milk. It has a lot of milk solids which makes things taste creamy without the fat. Plus it's kept on hand in the pantry so I don't have to run to the store. 1 can is also usually the right amount too so no wasting. Submitted by:
VAL-B-QUE

(8/28/12)
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My family and I really loved this recipe - perfect dinner for the cold, rainy autumn weather we've been having. I just peeled the squash with a vegetable peeler. The skin came off pretty easily. I also used 1 cup of fat free half-and-half instead of two. Submitted by:
JHUBLER

(10/1/11)
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I made it without saffron and curry; delicious tasting and filling none-the-less.I let the soup simmer to reduce the broth liquid a bit. I also substituted carnation evaporated nonfat milk for half and half as that is what I had on hand. A recipe to definitely make again. Submitted by:
TRENTONA

(2/28/11)
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Great hearty soup! I make a large batch (not including the half & half) and freeze it in 1-2 serving size containers. Then, after it's thawed, as it's heating, I add about 2-3 Tbsp. of the non-fat half & half to each serving. I also make a similar soup with squash, apples and ginger. Submitted by:
TRICIAN13

(2/21/11)
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Why does this, as so many other recipes calculated in Spark, have such a high sodium content? It doesn't seem correct in view of the ingredients, and I'm no longer interested in recalculating recipes myself. What gives, Spark? Submitted by:
SYLPHINPROGRESS

(2/21/11)
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I loved this! And I left out the cream and didn't miss it at all. Also cut the effort- left the peel on the apples and blended with an immersion blender instead of a stand blender and still perfectly smooth but extra fiber from the peels and easier clean up! Submitted by:
AJMARTIN16

(2/10/11)
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Love this! I cooked chicken tenders with the onion, took them out while the squash and apples cooked. I used an Immersion blender, then diced the cooked chicken and added it back. I used 2% milk and just a dash of curry powder. The chicken added only a few extra calories. You don't get much . Submitted by:
CJTHALMAN

(1/27/11)
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I roasted the squash for 1 hour, split in half cut side down on a foiled cookie sheet 350 1 hour. Followed the rest exactly, lovely, topped with spoonful of low fat sour cream. Yummy Submitted by:
JANMEANS

(1/17/11)
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Try some low fat coconut milk ---- it is so crazy delicious! Submitted by:
KARENBEFIT

(11/28/10)
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When you look at the "breakdown" of the calories it adds up to 123 calories not135.2. Sure it's ONLY about 12 calories but shouldn't it be the same? Submitted by:
KIMHALLMARK

(9/11/10)
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Cut out the butter and it was still excellent. My company LOVED this recipe. I used light coconut milk instead of nonfat half and half. Did use 1 tsp. of red curry paste. Topped this off with some chopped cilantro which really kicked it up a notch. Recipe is definitely a keeper. Submitted by:
VTORIA3

(1/12/10)
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I used water in place of chicken broth and 1 cup of skim milk instead of two of half and half and indian masala for curry powder. It needed a little salt to make up for the lack of chicken broth; but was otherwise good. Submitted by:
CAELYN2.0

(12/23/09)
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just made it, used pumpkin, 1 can low sodium chicken broth, carrots, and celery. Didn't add any salt, but the other spices. Submitted by:
KOI239

(11/30/09)
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Would love to try this soup. But how do I get rid of some of the sodium? Submitted by:
TRUCKERLADY56

(1/17/09)
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Sounds good! Will probably try it without the 1/2 & 1/2, maybe use nonfat butternilk instead. 090117 Submitted by:
YELLOWROSIE

(1/17/09)
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great soup. We left out the half and half and just topped each bowl with a small amount of fat free plain yogurt. Submitted by:
TARADT

(11/22/08)
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this is just like a recipe I have made for years except I have never used the fat free half & half - so I am really excited about making that change (from, I hate to tell you, heavy cream)! And I don't use saffron - the curry flavor is perfect. Submitted by:
PENNYBETH1

(11/22/08)
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I make a similar recipe, only I leave out the half & half...less fat and cholesterol. When serving I'll put a dollop of Fat Free yogurt on the soup with a sprinkling of chopped pecans. Submitted by:
GODFREY09

(5/12/08)
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