So today I made butternut squash soup. 1 stick of butter, 2 butternut squash, 2 32 oz containers of chicken stock. I don't have surgery until 11/23, but I decided to freeze some of it in muffin pans in just shy of 1/2 cup portions. I have no clue how to know if that will be ok after surgery? I know the butter wasn't a good choice, and probably could have done fat free (is that a thing??) stock. How do I figure out the nutritional value of it? Websites I've found want me to know how much soup it made. I didn't measure it before I ate some for lunch and supper and the kids had some too.

Myfitnesspal has a recipe section. You input your recipe manually (or even upload from a website or document), set your amount of portions and it calculates calories and macros. I use this all the time when I'm making something new.