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 janmac60

Makes 10 servings



Light, tasty fall soup for lunch or as an appetizer.

Recipe Ingredients for Roasted Butternut Squash Soup

2 lbs butternut squash
1 tbsp olive oil
1 potato
1 onion
1 apple
6 oz fat free evaporated milk
32 oz low sodium chicken broth
1/4 tsp cinnamon
1 salt and pepper to taste

Recipe Directions for Roasted Butternut Squash Soup

  1. Peel and dice apple, potato, squash and onion. Roast at 400 F with a drizzling of olive oil When vegetables are soft (90 mins) - place in blender with milk and chicken broth. Blend until smooth.

  2. Add cinammon, salt and pepper to taste. (Use pumpkin pie spice as an alternative.)

  3. Serve or freeze.

Categories

Vegetables, Soup, Bake, Vegetarian

Nutrition Facts
Serving Size 241.7g
Amount Per Serving
Calories
97
Calories from Fat
13
% Daily Value*
Total Fat
1.5g
2%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
1mg
0%
Sodium
51mg
2%
Potassium
479mg
14%
Total Carbohydrates
18.9g
6%
Dietary Fiber
2.7g
11%
Sugars
6.0g
Protein
3.4g
Vitamin A 194% Vitamin C 40%
Calcium 10% Iron 6%
* 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
  • Very low in cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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