Roasted Butternut Squash Soup

4.3 of 5 (45)
member ratings
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:


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


    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


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.

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
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.