T's Roasted Pumpkin and Butternut Squash Soup (2 Cups)

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 183.3
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 368.0 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 5.8 g
  • Protein: 4.4 g

View full nutritional breakdown of T's Roasted Pumpkin and Butternut Squash Soup (2 Cups) calories by ingredient
Report Inappropriate Recipe

Submitted by: TAMARASART


Very tasty Very tasty
Number of Servings: 4


    Shallots, 1 tbsp chopped (remove)
    Butternut Squash, 2 cup, cubes (remove)
    Pumpkin, cooked, 2 cup, mashed (remove)
    *Homemade Chicken Stock (no added salt), 3 cup (remove)
    Maple Syrup, 4 tbsp (remove)
    Pepper, black, 1 tsp (remove)
    Kosher Salt - Diamond, 0.25 tsp (remove)
    Olive Oil, 1 tbsp (remove)
    Apple - 1 cup sliced roasted with pumpkin
    Curry Powder - 1 tblsp


Roast Squash, Pumpking and Apples with olive oil, salt and pepper in a 375 degree oven for about 25 minutes or until tender.
Stirring occasionally.

Warm Stock (Used Asparagus and Chicken Stock)


Keep some pieces whole to add additional mouth feel to soup.

Makes about 4 - 1.5-2 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user TAMARASART.


Rate This Recipe