Butternut Squash Soup
User Reviews
5.0
24 reviews
Excellent
Butternut Squash Soup
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This Roasted Butternut Squash Soup is easy to make, cosy and delicious. The velvety blended soup is full of incredible flavors.
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Ingredients
- 3 lbs butternut squash (5oz/1.5kg) peeled and cubed
- 3 tablespoons oil divided
- 1 cup onion roughly chopped
- 2 cups carrots peeled and chopped
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon smoked paprika
- ⅛ cup ginger peeled and chopped, (optional)
- 6 cups vegetable broth
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F / 200°C.
- Add the squash to a large roasting pan, drizzle with 1 tablespoon of the oil and roast for 40 minutes or until soft and beginning to brown.
- Meanwhile, heat the remaining oil in a large pot, then add the onion and carrots and cook for 10 minutes or until soft and the onions turn golden. Stir in the roasted squash, cinnamon, paprika and ginger and cook for a further minute.
- Pour in the vegetable broth, bring to the boil then reduce the heat and simmer for 4 minutes.
- Note: you can add the squash cubes raw, but you’ll need to simmer for 20 minutes.
- Blend the soup with a hand held immersion blender or in a blender. If it’s too thick, add a little water and blend again. Taste and season with salt and pepper.
- Enjoy as it is or serve with a drizzle of cream (or vegan cream), fresh herbs and pumpkin seeds (as they are or toast them in a hot dry frying pan for a few minutes).
Notes
- Instead of roasting the squash, you can add the squash cubes raw, but you’ll need to simmer for 20 minutes.
- If you do not have an immersion blender, use a high-speed blender and blend the soup in batches to your desired consistency.
- The ginger in this soup gives it a warm and fresh kick but is completely optional and can be omitted.
- Cooking the onions for 10 minutes over a lower heat until they’re golden adds loads of flavor, but if you’re in a rush, cook them over a slightly higher heat until soft.
- Make it oil-free by cooking the onions and carrots with a splash of water so they don’t stick to the pan.
- For a half-blended soup, you can blend just half of it and then add it back, for a nice mixture of texture.
Nutrition Information
Show Details
Calories
206kcal
(10%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Sodium
1077mg
(45%)
Potassium
984mg
(28%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
31759IU
(635%)
Vitamin C
52mg
(58%)
Calcium
130mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 1077mg | 45% |
| Potassium | 984mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 31759IU | 635% |
| Vitamin C | 52mg | 58% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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