Creamy Roasted Winter Squash Soup

Creamy Roasted Winter Squash Soup

5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 226.7
  • Total Fat: 3.3 g
  • Cholesterol: 5.0 mg
  • Sodium: 1,567.8 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 2.2 g
  • Protein: 6.7 g

View full nutritional breakdown of Creamy Roasted Winter Squash Soup calories by ingredient
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Number of Servings: 2


    3 cups roasted Butternut Squash
    1 cup roasted Hubbard Squash
    2 cups Fat Free Chicken or Vegetable Stock

    1/2 onion, diced
    1 carrot, diced
    1 stalk celery, diced
    1 clove garlic peeled and smashed
    1 teaspoon Olive Oil

    1/4 cup Fat Free Sour Cream


Season and roast squash on a baking pan until tender (approx 45-60 minutes). Place in large bowl covered with plastic wrap for 20 minutes. Let cool and removed flesh from skin. Dice into small pieces and add to blender. Add 2 cups of broth and puree until smooth.

In a medium pot, heat oil. Sauté vegetables until tender. Add to blender and puree until very smooth. Add sour cream and continue to blend.

Pour mixture from blender back into pot through a strainer to remove any pieces that did not blend completely. Recheck for seasoning.

Bring to a boil and then reduce heat and simmer 3-5 minutes. Serve with crusty bread and a green salad for a complete meal.

Makes 2 serving.

Number of Servings: 2

Recipe submitted by SparkPeople user MISSJC.


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Member Ratings For This Recipe

  • Tried it to freeze for future use & couldn't help myself, had to save a small bowl to eat right away. The best squash soup I've had yet. A bit of work, but well worth it. I added less than 1/2 teaspoon of salt, the taste was flavorful. Added a pinch of nutmeg & cinnamon to squash for roasting. - 11/11/10

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  • I will use soy milk and try this. It sounds very tasty. Thank you - 4/20/08

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