Roasted Squash and Apple Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 122.8
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 316.7 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.6 g

View full nutritional breakdown of Roasted Squash and Apple Soup calories by ingredient
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Number of Servings: 6


    1 Large Acorn Squash (or 1 medium butternut)
    1 Large Apple (tart)
    1 Large Onion
    2 Carrots

    1 tbs Olive Oil
    1 tbs curry powder

    salt and pepper
    water as needed
    yogurt for garnish as desired


Pre-heat oven to 400 degrees

1. Peel and cube your squash and carrots
2. Chop onion and apple into large chunks (to match squash and carrots)
3. Toss with salt, pepper, and the 1 tbs olive oil
4. Roast apple, onion, carrot, and squash mixture in oven for 40-45 minutes (as needed until tender)
5. Place all roasted veggies in a soup pot
6. Pour in stock and water (as needed to cover veggies)
7. Add curry powder (to taste)
8. Bring to a boil and let cook for 10 minutes
9. Blend (in batches) to get creamy consistency
10. Add a dollop of yogurt (or cream/milk/sour cream, etc.)
11. Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user MIRAROSE.

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