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Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 128.6
  • Total Fat 2.8 g
  • Saturated Fat 1.0 g
  • Polyunsaturated Fat 0.3 g
  • Monounsaturated Fat 1.3 g
  • Cholesterol 0.0 mg
  • Sodium 304.5 mg
  • Potassium 591.8 mg
  • Total Carbohydrate 25.6 g
  • Dietary Fiber 6.2 g
  • Sugars 6.3 g
  • Protein 3.7 g
  • Vitamin A 217.8 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 12.6 %
  • Vitamin C 89.7 %
  • Vitamin D 0.0 %
  • Vitamin E 2.1 %
  • Calcium 8.7 %
  • Copper 7.7 %
  • Folate 12.6 %
  • Iron 6.3 %
  • Magnesium 13.5 %
  • Manganese 17.4 %
  • Niacin 8.5 %
  • Pantothenic Acid 7.4 %
  • Phosphorus 5.9 %
  • Riboflavin 3.2 %
  • Selenium 2.0 %
  • Thiamin 11.9 %
  • 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 Roasted Squash Soup

View the full Roasted Squash Soup Recipe & Instructions
Submitted by: CHEF_MEG

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 Roasted Squash Soup

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

21 calories of Oranges, (0.25 cup, sections)

16 calories of Olive Oil, (0.13 tbsp)

8 calories of Coconut, raw, (0.03 cup, shredded)

8 calories of Onions, raw, (0.13 cup, chopped)

8 calories of Chicken Broth, Fat Free, 33% less sodium, Swanson, (0.50 cup)

7 calories of Orange Juice, (0.06 cup)

0 calories of Jalapeno Peppers, (0.03 pepper)

0 calories of Cilantro, raw, (0.50 tbsp)


Nutrition & Calorie Comments  

Love this recipe - I switched to 3 cups of veggie stock plus one cup of water to lower the sodium and I also used coconut oil rather than olive oil - I used fresh juiced oranges and added a touch of cinnamon as a garnish . Mmmm , delish and great for your Heart ! Submitted by:
WOLFRUNNERONE

(9/8/14)
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This is a delicious soup. I loved it. But it is a whole lot of work and since I'm the only one in the house that eats it, I will probably go with packaged, and there are some really good ones out there too. I don't make it as low in sodium as Chef Meg, so I'm not bothered by the amount of sodium. Submitted by:
WATERONE

(10/7/13)
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I made this for dinner tonight and the DH and I loved It! We had it as our main dish. Very filling and I LOVE the low calorie count on the tracker! We did add some spice to the squash before roasting- Paul Prudhomme Vegetable blend Submitted by:
BESTMEPOSSIBLE

(1/27/13)
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I was surprised by the high sodium content for this soup. Some of the reduced sodium broths have more sodium than standard versions of other brands. I would try different broths or homemade to reduce the salt. Submitted by:
GCSEATTLE

(11/28/12)
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I cut down the orange juice and added non fat sour cream to get a creamier soup. Yummy Submitted by:
BUSYEMM

(9/26/12)
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good healthy choice. economical when in season. I used fresh made stock (salt problem) my garnish was orange slices with a sprig of cilantro (hubby not a coconut fan) will definitely make again Submitted by:
JANEINE

(11/21/10)
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Delicious I especially loved the pesto garnish. Nice touch. I only used the juice of 2 oranges one in the soup one in the garnish. did not add hot pepper. really yummy and sodium reduced chicken broth Submitted by:
4MEONLY1960

(10/15/10)
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if you make your own broth, either vegetable or chicken you have total control of the salt and broth for other recepies. Submitted by:
SHARON12208

(1/26/10)
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Sounded high in salt. Submitted by:
ASTROGRANNY

(1/26/10)
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I will try this but I will use Trader Joe's organic low sodium chicken broth. This has far less sodium than the Swanson's. That is true for all the other recipes using chicken broth also. Submitted by:
MAKULEWAHINE

(1/26/10)
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I don't like spending so many carbs (I'm diabetic) on a 'before dinner' soup. Recipe sounds awesome and has things I don't usually get, like orange juice. Submitted by:
VXWALL1942

(1/26/10)
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Nancy-Girl the recipe calls for the zest, juice and fruit. I added the zest and juice then peeled away the white fiberous parts from fruit (that part my little ones never like) and added the remaining fruit. That is what I considered the flesh. Mine turned out well. Hope this helps. Submitted by:
MVAD777

(11/25/09)
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I use a broth with very little sodium and increased potasium. Love the creamy/nutty taste. Submitted by:
JCOLUMBINE

(11/21/09)
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Requirements

The Food and Nutrition Board recommended a sodium intake of < 2,400 mg/day for adults.
I made this recipe using veggie broth
Submitted by:
FURBALLDTH

(11/21/09)
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