Roasted Butternut Squash Soup - 2 cups

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 123.0
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 880.6 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 6.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Roasted Butternut Squash Soup - 2 cups calories by ingredient
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Number of Servings: 6


    2 cans vegetable broth
    4 c water
    1 butternut squash - sliced and roasted @ 375 for 50 min
    1 c apple - diced
    1/2 c onion - diced
    1 1/2 tsp salt
    white pepper, ceyenne pepper, nutmeg to taste
    2 Tbsp cornstarch
    1/2 c soymilk


Slice squash in 3/4 inch pieces and lightly spray with oil. Roast @ 375 for 50 min. Cool and cut away from skin.

Dice apple and onion and boil with broth and spices about 15 minutes.

In 2 batches, blend squash and apple/onion mix. Add water with cornstarch and thicken on stove. Turn off heat, let cool a few minutes and then slowly stir in soymilk.

Serving Size: Makes 6 2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user DANNYSTAMMY.

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