Roasted Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 175.7
  • Total Fat: 11.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 501.9 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 4.5 g
  • Protein: 2.1 g

View full nutritional breakdown of Roasted Butternut Squash Soup calories by ingredient
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From Eat Cean Diet Cookbook:
From Eat Cean Diet Cookbook:

Number of Servings: 6


    .3 cup best quality olive oil
    2 large butternut squash
    1 sweet onion, cut into large chunks
    1 bulb garlic
    .5 tsp rice bran oil (if you can find rice bran oil, olive oil will do)
    2 cups low sodium, low fat chicken or vegetable stock
    2 tbsp fresh lime juice
    sea salt and fresh black pepper to taste
    ground nutmeg


1. Preheat oven to 350. Prepare a large roasting pan by pouring the oil into it, letting it coat the bottom. Cut the squash in half and remove the seeds ans string. Place squash in roasting pan, cut side down. Prick the skins with a sharp knife. Place onion around squash. Using a sharp knife cut the top of the garlic bulb off and drizzle with rice bran oil. Place in the roasting pan with the other vegetables. Bake for 45 minutes to an hour or until tender. Remove and let stand.
2. Scrape baked squash into a large stock pot. Add the roasted onion and squeeze roasted garlic garlic flesh in as well. Add chicken stock and lime juice and bring to boil. Reduce heat and simmer for 15 minutes. Using hand blender, puree the soup until its evenly smooth. Ladle into soup bowls and garnish with nutmeg, salt, and pepper. Serve with Ezekiel bread!

Number of Servings: 6

Recipe submitted by SparkPeople user AER1977.

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