Nutrition Facts
Servings Per Recipe: 12
Serving Size: 1 serving
Amount Per Serving
Calories 44.8
Total Fat 0.2 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 383.5 mg
Potassium 191.2 mg
Total Carbohydrate 10.5 g
Dietary Fiber 1.3 g
Sugars 0.7 g
Protein 1.0 g
Vitamin A 43.1 %
Vitamin B-12 0.0 %
Vitamin B-6 5.8 %
Vitamin C 14.7 %
Vitamin D 0.0 %
Vitamin E 0.5 %
Calcium 2.5 %
Copper 3.0 %
Folate 4.6 %
Iron 2.5 %
Magnesium 3.8 %
Manganese 7.1 %
Niacin 1.9 %
Pantothenic Acid 1.8 %
Phosphorus 3.0 %
Riboflavin 1.1 %
Selenium 0.8 %
Thiamin 3.3 %
Zinc 1.1 %
*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 Butternut Squash Soup

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

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 Butternut Squash Soup

26 calories of Onions, raw, (0.42 cup, chopped)

11 calories of Butternut Squash, (28.34 grams)

5 calories of Vegetable Broth, (0.33 cup)

3 calories of Apples, fresh with skin, (0.04 cup, quartered or chopped)

Nutrition & Calorie Comments  

I did add celery and garlic and everyone liked it for Thanksgiving! And almost no calories--compared to many of the other foods we had! Submitted by:

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SO low in calories--love it Submitted by:

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Didn't have vegetable broth, so I sub'd what I had -- 2 cups Progresso low sodium & 2 cups defatted turkey stock leftover from Chef Meg's Herb Roasted Turkey. Added about 1/2 cup of fat free evaporated milk & just a dash of agave; it was yummy. Submitted by:

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I did a version of this recently and absolutely loved it. The immersion blender works great. I sauteed the onion (chopped finely) first a a tiny bit of olive oil. You can also add a small amount (few tablespoons) of low fat cream cheese to add some creamyness without added fat. Submitted by:

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I did add a small clove of garlic to mine, cause I just LOVE garlic! I didn't have any veggie broth so, I had to use low sodium Chicken.
Also, I didn't have nutmeg, so I used cake spice! LOL...

Oh, and a very tiny bit of fresh pineapple. Maybe equivalent to one ring! AND I made a double batch!
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Very tasty! I added sweated red onion, carrots, celery and no salt vegetable broth
and no salt chicken broth and a the last moment frozen green peas.

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I added carrotts to the soup for more extra vitamins! Tasted great!! Submitted by:

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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 nutmeg so used a pinch of cinnamon..added a little light sour cream on top when I served it ..yummy! Submitted by:

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So, no vidalia onions in the winter time. I just used a sweet onion. Needed some more flavor so I added bit of brown sugar just to my bowl and it was perfect then! Great! Submitted by:

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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!! Submitted by:

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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!! Submitted by:

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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. Submitted by:

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