Roasted Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 99.2
  • Total Fat: 1.4 g
  • Cholesterol: 3.3 mg
  • Sodium: 379.6 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 5.8 g
  • Protein: 2.5 g

View full nutritional breakdown of Roasted Butternut Squash Soup calories by ingredient
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Number of Servings: 10

Ingredients

    4 lbs butternut squash, cubed (I buy in 2-lb pre-cut packages at Costco

    1 tbsp unsalted butter

    1 medium apple, diced

    1/2 medium onion (I used sweet mayan onion), diced

    8 fresh sage leaves

    2 1/2 cups low-sodium chicken broth (I used Pacific Organic)

    2 1/2 cups water

    1 1/2 teaspoons salt

    1/4 teaspoon pepper

    1/2 cup skim milk

Directions

Heat oven to 425 degrees. Spray cubed butternut squash (I buy pre-cubed from costco) with olive oil cooking spray and spread on baking sheet(s). Roast in oven in tender and edges are slightly browned.

While the squash is in the oven, combine butter, onion, apple and sage in a stock pot over medium heat and saute until tender. I sometimes season slightly with salt and pepper at this stage. Once tender, remove pan from heat and set aside until squash is ready.

When squash is ready, use spatula to place the squash in the stockpot with the onions and apple. Add the broth, water, salt, and pepper. Simmer for 15 mins to allow the flavors to meld.

Remove from heat and stir in the milk.

Puree soup in blender or food processor in batches until smooth (please take precautions to release steam so you don't have a heat explosion).

Excellent if you make a day ahead and then reheat - gives the flavors a chance to really meld!



Serving Size: makes ten 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user KUJAYHAWKGIRL.

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