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4.3 of 5 (44)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 44.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 383.5 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.0 g

View full nutritional breakdown of Roasted Butternut Squash Soup calories by ingredient
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Roasted Butternut Squash Soup

Submitted by: PINKGRANNY

Introduction

It is a good low calorie yet hearty fall soup It is a good low calorie yet hearty fall soup
Number of Servings: 12

Ingredients

    4 cup vegetable broth
    12 oz butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
    •1/2 large vidalia onion(s), cut into 2-inch cubes
    •1/2 small apple(s), peeled and cut into to 2-inch cubes
    •1/4 tsp table salt, or to taste
    •1/8 tsp black pepper, or to taste
    •1/8 tsp ground nutmeg, or to taste


Directions

Instructions
In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.
Yields about 12 - 1/2 cup per serving.


Number of Servings: 12

Recipe submitted by SparkPeople user PINKGRANNY.






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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    Great flavor. I actually sweated the onions with some whole garlic cloves before adding the other ingrediants and then I put a tablespoon of non-fat plain yogurt into the bowl of soup. Even my "taste-challenged BF" liked this dish. Great for cold winter nights. - 11/15/08

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  • Incredible!
    5 of 5 people found this review helpful
    Very good! The only thing I do differently is that I roast the squash, apples and onions at 425 for 45 minutes and then pour into the stock. - 10/1/10

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  • Very Good
    4 of 4 people found this review helpful
    I also added carrots and celery. I was being lazy to I used a 12 oz. boxed of frozen pre-cooked butternut squash, which worked great. - 4/28/10

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  • Incredible!
    4 of 4 people found this review helpful
    MMM, I made this again today, forgot how good it was!! I bought 3 squashes, so i guess i will b making it again soon, This time i added all spice and some curry, and a tbsp of minced garlic--other than that, no added fat or sugar--SO low in calories--love it love it love it!! - 11/19/08

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  • Incredible!
    3 of 3 people found this review helpful
    This is a great recipe! Delicious soup & I also use it over meat or vegetables.....definately healthier than gravies or sauces. Good way to get extra veggies in your meals. This is a keeper for sure! - 10/5/08

    Reply from PINKGRANNY (10/5/08)
    I hadn't thought of using it as a sauce and you are so right, it would be good for veggies. I wonder about putting it on pasta....I may try that this week. Thanks for the tip.


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  • Very Good
    2 of 2 people found this review helpful
    OK as is, but requires additional spices! I added ground cloves with much success. A little splenda perks it up too. - 10/22/08

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  • Incredible!
    2 of 2 people found this review helpful
    Just made this for supper...easy and delicious. I swirled a tablespoon of softened lt.cream cheeses in it and a sprinkle of walnuts before serving... It's a keeper for sure! - 10/19/08

    Reply from PINKGRANNY (10/19/08)
    I like your idea of swirling the cheese and adding a few walnuts, that gives it a nice presentation. Thanks for trying my recipe.


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  • Good
    1 of 1 people found this review helpful
    Just made this and thought it was ok. I roasted the squash, onion and a bit of garlic first then added the remaining ingredients. I also added 1/2 cup of coconut milk to the batch shorthly before serving. I still felt it could use a bit more flavor/spice! - 5/14/11

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  • 1 of 1 people found this review helpful
    I haven't made this recipe, but was wondering why it's called ROASTED Butternut Squash Soup...nothing was roasted.

    Doesn't mean I won't try it...just wondering. - 10/20/10

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  • Incredible!
    1 of 1 people found this review helpful
    Super recipe! A must for anyone who loves squash. - 2/6/10

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  • Incredible!
    1 of 1 people found this review helpful
    Well didn't have Vegetable broth so I used Chicken Boullion instead then I didn't have to use any salt..didn't have an apple so I used a can of applesauce which made it thicker..no nutmeg so used a pinch of cinnamon..added a little light sour cream on top when I served it ..yummy! - 1/31/10

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  • Incredible!
    1 of 1 people found this review helpful
    I made a similar recipe that used apple juice instead of the apple, 2/3c evaporated milk, added celery and a potato. I also added bay leaves, 1 garlic clove, and thyme. I didn't have to add any salt. This was awesome!! I just made my second batch!! - 1/5/09

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  • 1 of 1 people found this review helpful
    Mmmm, very tasty! I tried it with cream cheese, and it definitely added some flavor. Thanks for the great recipe! - 11/6/08

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  • I too roasted the apple, squash and onion for the 45 minutes. I also added carrots and celery, that I cooked in Chicken Stock not the vegetable stock. The whole family loved it! I will definitely make this soup again!!! - 1/7/14

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  • This is called "Roasted Butternut Squash Soup"--when do you roast it?? - 8/15/13

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  • I am going to make this right now..but just wanted to thank the person who posted recipe..for putting in the amount of each serving and how many servings there are..It is so much easier when a posted recipe has this attached to it..!! - 3/4/13

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  • SO low in calories--love it - 10/22/12

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  • Boring. No flavor. I even used chicken broth instead of veg broth. I tried adding Red Hot, or Worchestershire sauce for better flavor. The only thing that made it taste good was cheese, which defeats the purpose of healthy soup. Not making this again. - 11/27/11

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  • I've roasted all veggies, added roasted shallots, and used pumpkin pie spice. :) - 11/12/11

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  • Just made this, and it's a keeper! I also did roast the squash before simmering with the other ingredients. Yummy! - 10/23/11

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  • tasty and simple, lo-cal, too! sometimes I vary the spices, or use chicken broth - 10/9/11

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  • Yummy, but could use more spices. I also added more water as it was very lumpy when I was finished. Will make this again! - 4/5/11

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  • Didn't quite taste like the soup I'd had before & really liked, but it was good. Made a double batch & will freeze half for later. Love having soup to pull out on a cold winter day! - 2/5/11

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  • I didn't have the apple, baked the squash first, and served it with a bowl of cheddar cheese for those who wanted it a little cheesy. Fresh homemade bread and salad on the side and this was amazing! - 1/1/11

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  • I come back to this recipe over and over again. You can flavor it many ways, but it is always delicious! - 12/31/10

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