Roasted Butternut Squash Soup

16SHARES

4.3 of 5 (45)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 44.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 383.5 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 1.0 g

View full nutritional breakdown of Roasted Butternut Squash Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

It is a good low calorie yet hearty fall soup It is a good low calorie yet hearty fall soup
Number of Servings: 12

Ingredients

    4 cup vegetable broth
    12 oz butternut squash, peeled and cut into 1- to 1 1/2-inch cubes*
    •1/2 large vidalia onion(s), cut into 2-inch cubes
    •1/2 small apple(s), peeled and cut into to 2-inch cubes
    •1/4 tsp table salt, or to taste
    •1/8 tsp black pepper, or to taste
    •1/8 tsp ground nutmeg, or to taste


Directions

Instructions
In a large stock pot, combine broth, squash, onion and apple; cover pot and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash is very tender, about 10 minutes.
Puree soup in pot using an immersion blender (or puree in a regular blender in batches, careful not to splatter hot liquid). Season with salt, pepper and nutmeg; serve.
Yields about 12 - 1/2 cup per serving.


Number of Servings: 12

Recipe submitted by SparkPeople user PINKGRANNY.

16SHARES

Rate This Recipe

Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    Great flavor. I actually sweated the onions with some whole garlic cloves before adding the other ingrediants and then I put a tablespoon of non-fat plain yogurt into the bowl of soup. Even my "taste-challenged BF" liked this dish. Great for cold winter nights. - 11/15/08

    Was this review helpful?   yes  No

  • Incredible!
    5 of 5 people found this review helpful
    Very good! The only thing I do differently is that I roast the squash, apples and onions at 425 for 45 minutes and then pour into the stock. - 10/1/10

    Was this review helpful?   yes  No

  • Very Good
    4 of 4 people found this review helpful
    I also added carrots and celery. I was being lazy to I used a 12 oz. boxed of frozen pre-cooked butternut squash, which worked great. - 4/28/10

    Was this review helpful?   yes  No

  • Incredible!
    4 of 4 people found this review helpful
    MMM, I made this again today, forgot how good it was!! I bought 3 squashes, so i guess i will b making it again soon, This time i added all spice and some curry, and a tbsp of minced garlic--other than that, no added fat or sugar--SO low in calories--love it love it love it!! - 11/19/08

    Was this review helpful?   yes  No

  • Incredible!
    3 of 3 people found this review helpful
    This is a great recipe! Delicious soup & I also use it over meat or vegetables.....definately healthier than gravies or sauces. Good way to get extra veggies in your meals. This is a keeper for sure! - 10/5/08

    Reply from PINKGRANNY (10/5/08)
    I hadn't thought of using it as a sauce and you are so right, it would be good for veggies. I wonder about putting it on pasta....I may try that this week. Thanks for the tip.


    Was this review helpful?   yes  No
See All Comments