Roasted Butternut Squash Soup with Chicken and Corn

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 210.4
  • Total Fat: 5.6 g
  • Cholesterol: 18.3 mg
  • Sodium: 713.8 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 6.4 g
  • Protein: 13.7 g

View full nutritional breakdown of Roasted Butternut Squash Soup with Chicken and Corn calories by ingredient
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Number of Servings: 6


    One butternut squash
    one medium onion
    one large carrot
    one large celery stalk
    3 cloves garlic
    olive oil
    2 boneless skinless chicken breasts
    6 cups chicken broth - low sodium
    1/2 bag of frozen corn


Makes 6 servings

Cut up the veggies into 2 inch cubes. Preheat oven to 400 degrees. Coat vegies with olive oil, salt and pepper. Roast in the oven for 45 minutes or until soft.

In a pot on the stove poach the chicken breasts in broth. Remove the breasts. Add the softened veggies to the broth. Using and immersion blender blend the veggies - or use a blender and blend until smooth in small batches.

Shred the chicken and return the soup and the chicken to the pot. Add the corn. Heat through. Season with nutmeg, salt and pepper.

Number of Servings: 6

Recipe submitted by SparkPeople user UPANDEDEM.

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