Roasted Squash soup

Roasted Squash soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 190.7
  • Total Fat: 1.6 g
  • Cholesterol: 5.6 mg
  • Sodium: 170.2 mg
  • Total Carbs: 43.9 g
  • Dietary Fiber: 11.9 g
  • Protein: 5.5 g

View full nutritional breakdown of Roasted Squash soup calories by ingredient
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Great for those cold autumn days!! Great for those cold autumn days!!
Number of Servings: 4


    1 large onion (cut into large pieces)
    4 lage carrots (peeled,cut into 1 " pieces)
    4 cups, winter squash, cubed
    4 cup low soduim chicken broth
    salt (if desired)
    Pepper (to taste)
    1/2 non fat milk


1. Pre-heat oven to 400F, in a large roasting pan place squash. Roast for 15- 45 minutes until squash is soft.
2. Place vegetables in a large pot: add broth. Cook for 10 - 20 miutes to allow flavours to combine.
3. Add milk
4. Transfer mixture to a blender and blend until smooth. (Add more water or broth to achieve desired thickness.)

Alternately, to reduce the effort of cutting up the squash, I cut it in 1/2, scoop out the seeds, fill with the onions and carrots and 1/4 cp water(each), cover with tin foil and bake. (for about 45 min). It is then easier to scoop out the squash and discard the shell!
Makes approx 6 servings of 1-1/2 cups or 4 2 cup servings

Top, when serving with a swirl of sour cream.

Number of Servings: 4

Recipe submitted by SparkPeople user PIERDY.


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