Roasted Butternut Squash Soup Recipe

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Roasted Butternut Squash Soup
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Ingredients:

  • 1 small onion sliced
  • 4 tbsp butter
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2 cloves garlic, minced

Directions:

  1. 1. Cut the top and bottom off of the squash. Cut it in half lengthwise and seed. Place cut side down on a baking sheet and cook at 400* until fork tender. Remove and let cool.
  2. 2. Melt the butter in a large sauce pan, add onions and sauté until translucent.
  3. 3. Remove the squash from the skins and place into the pan with the onions. Add the seasonings and garlic and cook the mixture briefly while stirring.
  4. 4. Cover with the stock and bring to a boil. Return to a simmer and cook approx 10-20 minutes until the squash is falling apart. Add the cream and return to a simmer, stir briefly at a simmer.
  5. 5. Puree the mixture and taste for seasonings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 111.58 Kcal (467 kJ)
Calories from fat 75.29 Kcal
% Daily Value*
Total Fat 8.37g 13%
Cholesterol 26.28mg 9%
Sodium 216.91mg 9%
Potassium 187.51mg 4%
Total Carbs 7.15g 2%
Sugars 2.32g 9%
Dietary Fiber 0.69g 3%
Protein 2.99g 6%
Vitamin C 5.8mg 10%
Vitamin A 0.3mg 9%
Iron 0.3mg 2%
Calcium 25.3mg 3%
Amount Per 100 g
Calories 89.28 Kcal (374 kJ)
Calories from fat 60.24 Kcal
% Daily Value*
Total Fat 6.69g 13%
Cholesterol 21.03mg 9%
Sodium 173.56mg 9%
Potassium 150.03mg 4%
Total Carbs 5.72g 2%
Sugars 1.86g 9%
Dietary Fiber 0.55g 3%
Protein 2.39g 6%
Vitamin C 4.6mg 10%
Vitamin A 0.2mg 9%
Iron 0.2mg 2%
Calcium 20.3mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free

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