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 fujiq

Makes 8 servings



Filling and slightly sweet soup. Can omit butter.

Recipe Ingredients for Roasted Butternut Squash Soup

6 cups baked butternut squash
1 tbsp olive oil
1 onion
3 cloves garlic
2 tsp dried thyme
2 cups chicken stock
2 cups water
1 cup fat free milk
2 tbsp butter
1 tbsp peanut butter
1/4 cup maple syrup

Recipe Directions for Roasted Butternut Squash Soup

  1. Cut squash in half, roast cut side down at 350 for an hour or until squash skin is browned and can be poked easily with a fork. Scoop out squash flesh (can include seeds and seed goop). Reserve in a bowl.

  2. Heat oil, and saute chopped onion, garlic, and thyme until onion is soft. Add squash, broth, and water. Cover and simmer 10 to 30 minutes.

  3. At this point you may puree and strain the soup or leave as is. Add remaining ingredients; heat to dissolve butters and syrup.

Categories

Vegetables, Soup

Nutrition Facts
Serving Size 332.3g
Amount Per Serving
Calories
160
Calories from Fat
52
% Daily Value*
Total Fat
5.8g
9%
Saturated Fat
2.3g
12%
Trans Fat
0.0g
Cholesterol
9mg
3%
Sodium
292mg
12%
Potassium
546mg
16%
Total Carbohydrates
26.7g
9%
Dietary Fiber
0.7g
3%
Sugars
11.5g
Protein
3.2g
Vitamin A 346% Vitamin C 41%
Calcium 12% Iron 8%
* 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 manganese
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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