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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 charlenegilmore

Makes 6 servings



A delicious comfort food w/ perfect balance of sweet and savory. Quick and easy to prepare if you have a food processor or emersion blender. The original recipe called for peeling the squash and roasting it w/ the apples and onions w/ 3 TBS of olive oil. Since that's just too much fat for me (even good fat), I did it a little differently.

Recipe Ingredients for Roasted Butternut Squash Soup

4 cups cooked butternut squash (about 2 small/medium squash)
2 small onions
3 small apples
2 tsp olive oil
4 cups low sodium chicken stock
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon pepper

Recipe Directions for Roasted Butternut Squash Soup

  1. - cut the squash in half lengthwise and place in large baking dish w/ 1 cm of water. Cover and bake in 375% oven for 35-40 min

  2. - once baked, simply scoop out seeds w/ a spoon and the scoop out the flesh in a separate bowl- put aside until you have completed next step

  3. - core apples and peel both apples and onions then chop into one inch chunks

  4. - toss these chunks in 1 tps olive oil and roast these at same temp for about 20 min until slightly carmelized

  5. - while these are roasting, bring 2-4 cups of chicken stock or broth to simmer in your soup pot

  6. - when all veggies are done, either puree in you food processor with some stock to add liquid, or add to stock and use emersion blender

  7. - if you use emersion blender make sure to keep some stock to the side so you can thin soup to your likeness- or leave it thick

  8. - I had to use my blender so I did this in 4 batches and added stock as I went along

  9. - once all squash, apples and onions are blended, bring everything to a simmer

  10. - add 1 tsp curry powder and salt and pepper (the original recipe called for a full tsp of salt, but I cut it in half)

  11. - stir and serve

  12. you can garnish w/ toasted walnuts or some heavy cream- or sliced scallions and/or toasted coconut

Categories

Soup

Nutrition Facts
Serving Size 332.2g
Amount Per Serving
Calories
104
Calories from Fat
16
% Daily Value*
Total Fat
1.8g
3%
Saturated Fat
0.3g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
246mg
10%
Potassium
427mg
12%
Total Carbohydrates
21.4g
7%
Dietary Fiber
3.7g
15%
Sugars
8.6g
Protein
2.7g
Vitamin A 199% Vitamin C 40%
Calcium 6% Iron 7%
* 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 saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sugar
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