Roasted Butternut Squash, Apple, and Carrot Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 151.1
  • Total Fat: 8.2 g
  • Cholesterol: 7.4 mg
  • Sodium: 420.0 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 5.6 g
  • Protein: 2.0 g

View full nutritional breakdown of Roasted Butternut Squash, Apple, and Carrot Soup calories by ingredient
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Number of Servings: 8


    Butternut Squash (Approximately 5 lbs)
    Granny Smith Apple
    Yellow Onion
    Extra Virgin Olive Oil
    Sea Salt
    Ground Cumin
    Chili Powder
    Chicken Broth


Pre-heat oven to 400 degrees. In large bowl combine squash, olive oil, cinnamon, salt, and cumin. Mix together, coating the squash well. Spread out on a rimmed baking sheet.

In the same bowl, toss apple slices, onion, and carrots with remnants. Place on a second rimmed baking sheet. Place both baking sheets in the oven and roast for 35 - 40 minutes.

Heat ghee over medium heat in a large pot. Add the roasted ingredients and the chicken broth. Add salt, cinnamon, and chili powder. Bring to a boil, and then reduce to a simmer, covered, for approximately 20 minutes.

Use an immersion blender, or food processor to combine all of the ingredients until smooth, or puree in a blender. Serve warm.

Serving Size: 1 Cup

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    You don't tell us , how much of each ingredient to us. Thank YOU - 12/6/15

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