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–+ servings
A bowl of roasted butternut squash soup an a spoon on the side
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5 from 1 vote

Healthy Roasted Butternut Squash Soup

Healthy Roasted Butternut Squash Soup, a simple recipe that comforts you no matter the season. Light, creamy, with a delicate texture, and a warm, earthy flavour, this soup is sure to become a family favourite. Vegetarin, gluten free, this can be made vegan by replacing the cream with a dairy free version. Quick and easy to make, this soup is a favourite dinner dish with kids and grown-ups alike. A delicious Fall recipe for celebrate harvest.
Prep Time50 minutes
Cook Time10 minutes
Total Time1 hour
Course: Soup
Cuisine: International
Servings: 2 people
Calories: 548kcal
Author: Daniela Apostol

Ingredients

  • 1 medium butternut squash
  • 1 onion
  • 2 cups vegetarian stock (broth)
  • 1 tablespoon cream
  • ½ teaspoon salt
  • a pinch of black pepper
  • 1 teaspoon olive oil
  • a handful of almond flakes to garnish (optional)
Metric - US Customary

Instructions

  • Cut the butternut squash lengthway, scoop out the seeds and roast in a pre-heated oven at 200 degrees Celsius (390 Fahrenheit) for about 45 minutes, or until the flesh is soft.
  • Peel and chop the onion.
  • Heat up the oil in a pan, then add the onion and fry gently until transluscent.
  • Add the roasted butternut squash flesh together with the stock, and cook for about 5 minutes.
  • Season well with salt and pepper, then remove the soup from the heat, and blend until smooth.
  • Serve the soup with cream and almod flakes or any other seeds of your choice.

Nutrition

Calories: 548kcal | Carbohydrates: 104g | Protein: 18g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 1344mg | Potassium: 3206mg | Fiber: 16g | Sugar: 21g | Vitamin A: 79945IU | Vitamin C: 165.7mg | Calcium: 404mg | Iron: 6.5mg