Roasted Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 109.9
  • Total Fat: 0.6 g
  • Cholesterol: 3.1 mg
  • Sodium: 902.5 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 5.7 g
  • Protein: 2.4 g

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


from family circle from family circle
Number of Servings: 8


    1 large butternut squash (about 3 lbs)
    3 Tablespoons Oil, divided
    1 med onion, chopped
    4 cloves garlic, peeled and crushed
    1 apple, cored, peeled and diced
    5 cups chicken broth
    1 cup apple cider
    1 teaspoon salt


Peel and seed the butternut squash; cut into 8 wedges. Drizzle with 2 tablespoons oil, roast at 350 for 1 hour. Heat 1 T oil in a large pot, add the chopped onion and saute for 5 mins. Add the roasted squash, garlic, apple, broth, cider and salt. Simmer for 30 mins until apple is soft. Puree in blender or food processor.

Number of Servings: 8

Recipe submitted by SparkPeople user DAFFYDAFFODIL.

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