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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
Cooking time icon

60 minutes

Calories icon

200kcal

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A creamy and nutty-flavored soup made from roasted butternut squash, blended to a smooth consistency.

This dish is estimated to provide 200kcal based on the recipe below. Please consider to make the right choice for your health!

Ingredients (1 serving)

  • 1. butternut squash
  • 2. onion
  • 3. garlic
  • 4. vegetable broth
  • 5. olive oil
  • 6. coconut milk
  • 7. salt
  • 8. black pepper

Cooking method

1. Preparation

Preheat your oven to 400°F (200°C).

Peel the butternut squash using a vegetable peeler, then cut it in half lengthwise.

Scoop out the seeds and stringy bits from the squash with a spoon.

Cut the squash into approximately 1-inch cubes.

Peel and chop the onion into rough chunks.

Peel and mince the garlic cloves.

2. Roasting the Vegetables

In a large bowl, toss the cubed butternut squash and chopped onion with olive oil, salt, and pepper.

Spread the mixture evenly on a baking sheet lined with parchment paper.

Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and slightly caramelized, stirring halfway through.

3. Cooking the Soup

In a large pot, heat the remaining olive oil over medium heat.

Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Once the roasted vegetables are done, add them to the pot.

Pour in the vegetable broth and bring the mixture to a gentle simmer.

Cook for about 10-15 minutes to allow the flavors to meld together.

4. Blending the Soup

Remove the pot from heat and let it cool slightly.

Using an immersion blender, purée the soup until smooth. Alternatively, transfer the mixture to a countertop blender in batches and blend until smooth.

Return the blended soup to the pot, if needed.

5. Finishing Touches

Stir in the coconut milk or heavy cream for added creaminess.

Season with additional salt and pepper to taste.

Heat the soup gently for a few minutes until warmed through.

6. Serving

Ladle the soup into bowls and garnish with a drizzle of olive oil or a dollop of sour cream.

Optionally, sprinkle with pumpkin seeds or chopped herbs for added texture and flavor.

Video recipe

BUTTERNUT SQUASH SOUP | how to make roasted butternut squash soup play

BUTTERNUT SQUASH SOUP | how to make roasted butternut squash soup

Butternut Squash Soup | 75 g Protein + 200 Calories play

Butternut Squash Soup | 75 g Protein + 200 Calories

Rich and Creamy Butternut Squash Soup play

Rich and Creamy Butternut Squash Soup

Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe play

Roasted Butternut Squash Soup - Easy Butternut Squash Soup Recipe