Baked Winter Squash Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 175.9
  • Total Fat: 8.5 g
  • Cholesterol: 26.6 mg
  • Sodium: 1,005.7 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 6.1 g
  • Protein: 2.8 g

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


Puree's Winter Squash Soup Puree's Winter Squash Soup
Number of Servings: 6


    1 acorn squash
    1 butternut squash
    4 TBSP butter unsalted (1/2 stick)
    4 tsp brown sugar
    3 carrots
    1 small onion
    5 cups low fat chicken broth
    1/2 tsp ground mace
    1/2 tsp ground ginger
    1/8 tsp cayenne pepper
    salt to taste


Preheat oven to 350 degrees
Cut squash in half lengthwise
Scoop out and discard the seeds
Place squash halves skin side down in a shallow roasting pan or cake pan.
Place 1 TBSP butter and 1 tsp brown sugar in the cavity of each squash half.
Arange the carrots and onion slices around the squash.
Pour 2 cups of the chicken broth in the pan and cover it tightly with aluminum foil.
Bake for 2 hours.
Remove pan from oven and allow to cool slightly.
Scoop the squash pulp out of the skins and place it in a soup pot. Add the carrots, onions, and the cooking liquid.
Add the remaining chicken broth and the mace, ginger and cayenne pepper and salt.
Stir well and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes.
Puree the soup in batches in a blender or food processor until smooth.
Return it to the pot and adjust seasonings as desired and heat through.

6 portions

Number of Servings: 6

Recipe submitted by SparkPeople user MJODOM.