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Roasted Butternut Squash Soup Recipe

Looking for an easy Roasted butternut squash soup recipe? Learn how to make Roasted butternut squash soup using healthy ingredients.


Submitted by tricel

Makes 8 servings



Velvety smooth soup perfect for the holidays

Recipe Ingredients for Roasted butternut squash soup

4 pounds butternut squash
1 onion diced
3 stalks celery
1 cup diced carrots
4 cups chicken broth
4 cups water
2 tablespoons olive oil
1/4 cup half and half
1/2 cup parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper

Recipe Directions for Roasted butternut squash soup

halve two medium butternut squashes and scoop out seeds. brush with olive oil and season with salt/pepper. Roast for 45 minutes at 375. Saute onion/carrot/celery in olive oil and add roasted squash scoopped out of it's skin. Add stock and water and simmer for 20 minutes until everything is tender. Add a little cinnamon/nutmeg if desired. Blend the soup in batches until uniformly smooth. Add half and half at the end. Serve with sprinkling of parmesan cheese.
Categories

Soup

Nutrition Facts
Serving Size 517.3g
Amount Per Serving
Calories
200
Calories from Fat
63
% Daily Value*
Total Fat
7.0g
11%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
8mg
3%
Sodium
799mg
33%
Potassium
1003mg
29%
Total Carbohydrates
30.4g
10%
Dietary Fiber
5.3g
21%
Sugars
6.8g
Protein
7.6g
Vitamin A 530% Vitamin C 83%
Calcium 21% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in calcium
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in niacin
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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