Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

recipe by

240
calories
11
ingredients
8
servings
3.98

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Ingredients

4 lbs butternut squash whole, about 2 medium, halved lengthwise and seeds removed
2 tbsps unsalted butter 1/4 stick
1 granny smith apples medium, about 8 ounces
1/2 yellow onion medium
8 sage leaves fresh
2 1/2 cups vegetable broth low-sodium
2 1/2 cups water
1 1/2 tsps kosher salt plus more as needed
1/4 tsp ground black pepper freshly, plus more as needed
1/3 cup heavy cream
1/2 cup toasted pumpkinseeds for garnish, optional

Nutrition Facts

240
calories
11
g fat
8
g sugar
Amount Per Serving (recipe is 8 servings)
Calories 240
Calories From Fat 100
% Daily Value*
Total Fat 11g
17%
Saturated Fat 5g
25%
Trans Fat g
Cholesterol 20mg
7%
Sodium 550mg
23%
Potassium 960mg
27%
Total Carbohydrates 36g
12%
Dietary Fiber 8g
32%
Sugars 8g
Protein 6g
12%
Vitamin A
500%
Vitamin C
90%
Calcium
20%
Iron
25%

Weight Watchers Points

PointsPlus: 7
SmartPoints: 9