Roasted Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 75.0
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 86.6 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.0 g

View full nutritional breakdown of Roasted Butternut Squash Soup calories by ingredient
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from Macrobiotic Cooking (on-line) from Macrobiotic Cooking (on-line)
Number of Servings: 6


    1 butternut squash, 2lbs
    2 T olive oil
    1 large onion, peeled, chopped
    1 large carrot, chopped
    1 shallot, chopped
    1 rib celery, chopped
    1 bay leaf
    2 branches fresh thyme


Cut squash in half lengthwise and remove seeds
Place squash on a baking tray and rub with a few drops of olive oil. Turn cut side down, and bake until tender, about 40 minutes. A sharp knife should slide into the flesh easily. Let cool until the squash can be handled, and remove skin.
Heat remaining olive oil in a large saucepan over medium heat.
Add onion, carrot, shallot and celery and gently sauté for about 10 minutes, until the onions are golden and translucent.
Add the peeled squash, bay leaf, thyme and 2 large pinches of sea salt. Add enough water to cover the vegetables (about 6 cups).
Bring soup to a boil, cover, reduce heat, and simmer 40 minutes. Puree with a vertical blender or serve as is.
Variation: Add 2 teaspoons of sweet curry powder to the soup for curried squash soup.

Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user AROSEN1.

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