0 from 24 votes
Roasted Butternut Squash Soup
This simple Roasted Butternut Squash soup recipe is loaded with a creamy texture and wonderful squash flavor at only 168 calories per serving!
Prep Time
20 mins
Cook Time
1 hr
Servings: 4 people
Calories: 168 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1/2 large butternut squash
- 1 cup carrot , cut into rounds
- 1/2 large yellow onion , cut into thick slices
- 3 garlic cloves
- 1 Tablespoon olive oil
- salt , to taste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon Cayenne pepper powder
- 1/8 teaspoon ground nutmeg
- 2 sprigs fresh thyme
- 2 Tablespoons butter
- 2-3 cups chicken broth (adjust to the soup consistency)
- Bread croutons , to serve (optional)
Instructions
- Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep it aside.
- Peel the skin and remove the seeds from the butternut squash. Chop the butternut squash into 1-inch squares. Transfer them to the tray.
- Add the carrots, onions, and cloves to the same tray.
- Toss the olive oil over the veggies along with the spices; salt, black pepper, cayenne pepper, nutmeg, and thyme. Coat them well.
- Place it in the oven and roast for 1 hour until the veggies are soft and tender.
- Heat a heavy bottom pot over medium heat and add butter. Once the butter is melted add the roasted veggies along with the chicken broth. Let them simmer for 4-5 minutes.
- Using an immersion blender, puree the soup until smooth and creamy. If the soup consistency is thick add some more broth to make it a little thin.
- Serve the butternut squash soup while it is still warm with bread croutons on top.
Cup of Yum
Notes
Nutrition Information
Serving
1serving
Calories
168kcal
(8%)
Carbohydrates
18g
(6%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
15mg
(5%)
Sodium
113mg
(5%)
Potassium
579mg
(17%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
15512IU
(310%)
Vitamin C
24mg
(27%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 168
% Daily Value*
| Serving | 1serving | |
| Calories | 168kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 113mg | 5% |
| Potassium | 579mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 15512IU | 310% |
| Vitamin C | 24mg | 27% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.