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 ango1a

Makes 7 servings



Delightful Hearty sweet winter soup

Recipe Ingredients for Roasted Butternut Squash Soup

3 ripe pears, peeled, quartered and cored
2 3/4 pounds butternut squash, peeled, seeded and cut into 2-inch chunks
2 medium apples, cored and quartered
3 large leek, pale green and white parts only, halved lengthwise, sliced and washed thoroughly
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt, divided
1/2 ground pepper, to taste
4 cups vegetable broth,

Recipe Directions for Roasted Butternut Squash Soup

  1. Chop veggies to maximize surface area and coat in olive oil

  2. Roast all veggies at 400 for 40 min

  3. place 1/2 veggies w/ 2 cups veggie stock in blender and puree. Repeat

  4. Add to pot and warm through.

Categories

Main Dish

Nutrition Facts
Serving Size 487.6g
Amount Per Serving
Calories
233
Calories from Fat
46
% Daily Value*
Total Fat
5.1g
8%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
619mg
26%
Potassium
966mg
28%
Total Carbohydrates
46.3g
15%
Dietary Fiber
8.0g
32%
Sugars
18.7g
Protein
5.6g
Vitamin A 392% Vitamin C 80%
Calcium 13% Iron 14%
* 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
  • High in sodium
  • High in sugar
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