Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

3 of 5 (1)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 132.7
  • Total Fat: 5.6 g
  • Cholesterol: 0.7 mg
  • Sodium: 1,261.0 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 3.0 g
  • Protein: 1.1 g

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

Number of Servings: 8


    Butternut Squash raw, 20 ounces cubes
    Carrots, raw, 2 cup, chopped
    Onions, raw, 1 cup, chopped
    Maple Syrup, 4 tbsp
    Olive Oil, 3 tbsp
    Sea Salt, 1 tsp
    Pepper, black, .5 tsp
    Garlic, 10 cloves (or one bulb) smashed
    Vegetable Broth, 8 cup
    Curry powder, 2 tsp
    Ginger, ground, 1/4 tsp
    Nutmeg, ground, 1/8 tsp
    Sour Cream, reduced fat, 1 tbsp


*smash garlic cloves with the side of a large knife to quickly remove paper.


--preheat oven to 425
--on a roasting pan, toss first 8 ingredients (squash through garlic
--roast for 1 hour or until veggies are soft and caramelized, Don't allow garlic to burn!
--put roasted veggies (use a spatula to scrap all of the sticky yumminess off of the roasting pan!) into a pot with broth and spices. Bring to a boil, cover, and simmer for 10-15 minutes.
--blend until smooth with either blender (take out the little plastic top and place towel over it) or immersion blender.
--simmer uncovered 5 or 10 more minutes until desired thickness
--top with sour cream

Serving Size: 8-10 1c servings (estimated because we ate before I measured!)

Number of Servings: 8

Recipe submitted by SparkPeople user EMOUSSA.

Rate This Recipe

Member Ratings For This Recipe

  • I want to make this. - 1/8/19

    Was this review helpful?   yes  No

  • Good
    It was good. Very similar to recipe my grandson and I made from a recipe in a Shape magazine. Has more flavour than the other recipe. - 11/27/18

    Was this review helpful?   yes  No