Apple Butternut Squash Soup Recipe

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Apple Butternut Squash Soup
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Half squash lengthwise and scoop out seeds.
  3. Cut each half into thirds and peel.
  4. Place squash, onion and carrot in single layer in baking dish and drizzle with melted butter.
  5. Stir to coat.
  6. Roast vegetables for 1 hour, until tender, turning vegetables over halfway through.
  7. Transfer vegetables to a large saucepan.
  8. Add apples, broth, and salt.
  9. Simmer, covered for 30 minutes until apples are tender.
  10. Add thyme and pepper, stir.
  11. Process soup in batches.
  12. Portion into bowls and garnish with fresh thyme sprigs if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 111.28 Kcal (466 kJ)
Calories from fat 51.75 Kcal
% Daily Value*
Total Fat 5.75g 9%
Cholesterol 15.25mg 5%
Sodium 268.07mg 11%
Potassium 455.22mg 10%
Total Carbs 15.66g 5%
Sugars 3.2g 13%
Dietary Fiber 2.8g 11%
Protein 1.43g 3%
Vitamin C 26.2mg 44%
Vitamin A 1.3mg 43%
Iron 1.2mg 6%
Calcium 63.3mg 6%
Amount Per 100 g
Calories 72.63 Kcal (304 kJ)
Calories from fat 33.77 Kcal
% Daily Value*
Total Fat 3.75g 9%
Cholesterol 9.95mg 5%
Sodium 174.95mg 11%
Potassium 297.09mg 10%
Total Carbs 10.22g 5%
Sugars 2.09g 13%
Dietary Fiber 1.83g 11%
Protein 0.93g 3%
Vitamin C 17.1mg 44%
Vitamin A 0.8mg 43%
Iron 0.8mg 6%
Calcium 41.3mg 6%

* 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

  • 2.1
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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