Baked Winter Squash Soup

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 157.1
  • Total Fat: 4.1 g
  • Cholesterol: 10.2 mg
  • Sodium: 328.1 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 6.1 g
  • Protein: 4.5 g

View full nutritional breakdown of Baked Winter Squash Soup calories by ingredient


Adapted from The New Basics Cookbook Adapted from The New Basics Cookbook
Number of Servings: 12


    2 acorn squash
    2 butternut squash
    2 tablespoons butter (divided by 8)
    8 teaspoons brown sugar
    3 carrots
    1 large onion
    10 cups of organic chicken stock
    1 tsp cinnamon
    1/2 tsp nutmeg
    1 tsp ginger
    salt, to taste


1. Preheat oven to 350 degrees
2. Cut all squah in 1/2 lengthwise. Remove seeds
3. Place squash halves, skin side down in a roasting pan (I used 2 roasting pans and divided the ingredients equally).. Place 1 piece of divided butter in each squash and 1 tsp of brown sugar. Arrange carrots and onions in the pan(s) around the squash. Pour 2 cups of stock into the pan, cover with foil and and cook for 1 1/2- 2 hours until squash is tender.
4. Remove pans from oven and allow veggies to cool slightly. Scoop out the squash pulp and add to a stock pot. Discard skins. Add all over veggies and broth to the cooking pot.
5. Add remaining broth to the pot, add spices and bring to a boil. Reduce heat and simmer for 10 minutes.
6. Puree the the soup in batches in blender or food processor. Return to the pot to adjust seasoning and heat through. Can be mixed with some milk or cream for added creaminess.

Number of Servings: 12

Recipe submitted by SparkPeople user JENNAJROBERTS.