Roasted Butternut Squash Puree Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 81.3
  • Total Fat: 2.1 g
  • Cholesterol: 5.2 mg
  • Sodium: 815.2 mg
  • Total Carbs: 15.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 2.9 g

View full nutritional breakdown of Roasted Butternut Squash Puree Soup calories by ingredient
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Introduction

Playing with my new Ninja...came up with a simple but wonderful soup! This soup screams fall!! Playing with my new Ninja...came up with a simple but wonderful soup! This soup screams fall!!
Number of Servings: 6

Ingredients

    1 large butternut squash, cubed
    Pam cooking spray
    salt
    pepper
    4 cups low sodium chicken broth
    1 Tbsp butter

Tips

If you chose not to put the butter in the soup is about 65 calories!! The soup is good with or without the butter. Someone suggested to roast some apples with the squash and puree with squash. I also thought if you like nutmeg you may want to add some. Play with the recipe and let me know what you added and how it turned out!!


Directions

Spray baking pan with cooking spray, place cubed butternut squash on pan, spray squash lightly with cooking spray and sprinkle with salt and pepper. Bake at 400 degrees until roasted to a nice golden, about 15-20 mins. Once squash is done, place in blender with broth and blend till pureed. Put puree soup in pot and simmer for about 15 mins, add butter. Serve.

Serving Size: makes about 6 cups of soup, each serving one cup

Number of Servings: 6

Recipe submitted by SparkPeople user HEIDI777.

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