Roasted Squash Soup

Roasted squash soup is a creamy, velvety soup made by roasting winter squash (like butternut or acorn) until caramelized, then blending it with broth, aromatics, and spices. It's a classic autumn or winter dish, popular in North American and European cuisines, often served as a starter or light meal.

🍽️ Nutrition at a glance

This soup is moderate in carbohydrates and low in fat and protein, primarily from the squash itself. It's a good source of fiber, vitamin A (as beta-carotene), and potassium, with a typical serving ranging from 150 to 250 calories.

Nutrition breakdown

Calories	180 kcal
Protein	3 g
Carbs	32 g
Fat	5 g
Fiber	6 g
Sugar	8 g
Sodium	450 mg
Vitamin A	450 mcg RAE
Potassium	400 mg
Vitamin C	15 mg
Magnesium	35 mg
Iron	1.5 mg
Calcium	50 mg
Vitamin B6	0.2 mg
Folate	20 mcg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Roasting the squash before blending deepens its natural sweetness and adds a complex, nutty flavor that raw or boiled versions lack. Nutritionally, it's a powerhouse of antioxidants, particularly carotenoids, which support eye health and immune function.