Roasted Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 86.4
  • Total Fat: 4.0 g
  • Cholesterol: 2.8 mg
  • Sodium: 262.5 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 2.9 g
  • Protein: 2.3 g

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

Number of Servings: 8


    Butternut Squash
    Onion, chopped
    Sea Salt
    Peanut Oil

    Chicken broth (or vegetable stock)
    Curry Powder
    Tandoori Spice


Garnish with chopped chives or parsley. A nice autumn or winter warming soup.


Spread butternut squash and onion on parchment lined baking sheet, sprinkle with oil and sea salt. Roast in 375 oven for about an hour or until squash is soft.

In a blender combine roasted squash and onion with milk, stock and spices. Blend until smooth and frothy.

(I use a VitaMix blender, so I add all the ingredients while they are cool, and blend on high for 6 minutes or until steam comes out the vented lid)

Serving Size: Makes 8x 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user KARACAW.


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