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 is very good. I think I would bake it first... I listened to another cook and only half peeled the apples. That did not work for me and for my submersible blender. I had to strain the soup. I had bought the fat free half and half before reading... tasted before and after. Better without. Submitted by:
SHECHAM
(11/1/15)
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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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