Roasted Butternut Squash Soup

4.3 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 81.2
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 504.9 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 3.1 g

View full nutritional breakdown of Roasted Butternut Squash Soup calories by ingredient
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A good low calorie yet hearty soup. A good low calorie yet hearty soup.
Number of Servings: 6


    4 cups broth (low fat chicken or vegetable)
    1 1/2 cups cubed butternut squash
    1 cup chopped onions
    1 cup chopped celery
    1 tsp minced garlic
    1 apple cut into 2-inch cubes
    1/4 tsp. salt
    1/8 tsp. white pepper
    1/8 tsp ground nutmeg
    1/4 tsp cumin
    1/4 tsp ground thyme or fresh thyme
    dollop of fat free sour cream
    diced chives or parsley for garnish


Cut squash in 1/2 and remove seeds. Cook in microwave for 8 minutes on high. Remove skin and cut into large cubes. In large stock pot, add oil and saute carrots, onions, apple, celery, and garlic. Add broth and squash. Cover pan and bring to a boil over high heat. Uncover pot and reduce heat to low; gently simmer until squash and other vegetables are 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, nutmeg, cumin, & thyme.
Serve with a dollop of fat free sour cream topped with diced chives or parsley.
Number of servings: 6 1-cup bowls

Number of Servings: 6

Recipe submitted by SparkPeople user KITTENQ1.

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Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    looks like a nice recipe but... but did i miss the roasting part on this recipe? :( - 1/17/13

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  • The recipe talk about adding oil to sauté the carrots but I don't see oil listed in the ingredients. If there is oil in that soup then the calories given for one serving are not right... Also, I didn't have an apple handy so I used a cup of applesauce. Also, instead of Squash I used Sweet Pumpkin :) - 10/22/14

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  • Incredible!
    I really like this soup! I had more squash so I adjusted the ingredients to match. Will make it again and again! - 2/16/10

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  • O.K.
    If I make this again, I'll cut back on the onions. It was a very strong flavor to the soup. The dollap of sour cream definatly helped the flavor. Also, didn't have carrots listed in ingred. so I did a cup of carrots? - 10/17/09

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