Butternut Squash-Apple Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 123.8
  • Total Fat: 4.2 g
  • Cholesterol: 10.2 mg
  • Sodium: 668.9 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 5.3 g
  • Protein: 1.6 g

View full nutritional breakdown of Butternut Squash-Apple Soup calories by ingredient
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Yummy and filling soup for a cool fall afternoon. Yummy and filling soup for a cool fall afternoon.
Number of Servings: 6


    1 chopped onion
    1 diced carrot
    1 chopped apple (peeled and cored)
    1 butternut Squash
    4 cups Vegetable Broth
    2 tbsp butter or sub olive oil
    pinch of cinnamon, nutmeg, salt and pepper


Serves 6

Cut Squash in half and remove seeds and pulp.
Place on cookie sheet skin side up.
Baked in over for 20 min at 350 degrees
Saute onions and butter in a pot until translucent.
add squash, apple, carrot and broth.
Boil for 10 minutes.
Mash with potato masher then blend with emulsion blender or transfer to regular blender.
Transfer back to pot if using regular blender.
add spices to taste.

Number of Servings: 6

Recipe submitted by SparkPeople user DABEAN003.

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