Butternut Squash and Tomato Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 78.1
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.7 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 4.5 g
  • Protein: 1.7 g

View full nutritional breakdown of Butternut Squash and Tomato Soup calories by ingredient
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Easy, delicious, healthy Easy, delicious, healthy
Number of Servings: 4


    1 butternut squash
    1 small onion
    1 tomato (I used orange tomatoes)
    1-2 tsp garlic
    1 small apple
    1 tsp fresh ginger
    3 cups water
    1 cup unsweetened Almond Milk or soy milk

    Seasonings: Curry powder, herbes de provence, nutmeg, salt, pepper


Dice all your vegetables. Peel squash if not organic.
Brown onion, tomato, apple, garlic, ginger, and squash, add 3 cups water, bring to a boil then simmer covered for 1/2 an hour. Add almond milk, blend in a blender or with an immersion blender. Season as desired.

Makes 4 servings of slightly more than 1 cup.

Number of Servings: 4

Recipe submitted by SparkPeople user ERIKA00177.

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