Roasted Butternut Squash Soup
User Reviews
4.7
51 reviews
Excellent
Roasted Butternut Squash Soup
Report
Honey roasted butternut squash soup is like a hug in a bowl and the perfect comforting fall meal. Perfect for making ahead, vegetarian and gluten-free!
Share:
Ingredients
- 3 medium butternut squash halved, lengthwise
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tsp salt
- 1 tsp black pepper
For the soup base
- 3 leeks finely chopped
- 1 onion finely chopped
- 4 large carrot finely chopped
- 3 celery spears finely chopped
- 3 garlic cloves crushed
- 4 prigs fresh thyme
- 2 bay leaves
- 6 cups chicken/vegetable stock/broth (1.5 liters)
- ½ cup cream/coconut milk
- salt to taste
- pepper to taste
Instructions
- Pre-heat the oven to 200º/400ºF.
- Generously drizzle the cut-side of the butternut with the olive oil and honey then season.
- Place cut-side down in a roasting pan then add 1 cup of water and cover with foil.
- Roast for 45-60 mins or until the butternut is completely tender and starting to caramelize.
- Remove from the oven then scoop out the flesh, discarding the skin and seeds.
- In a large pot, fry the leeks, celery, carrot and onion in a few tablespoons of olive oil/butter until soft and fragrant then add the garlic and herbs.
- Cook the soup base for 5-10 minutes until the vegetable just start to caramelize then add the roasted butternut and chicken stock.
- Reduce the heat and allow to simmer for 20-30 minutes until all the vegetable are cooked through and the stock has reduced slightly.
- Remove the herbs and transfer the soup to a blender then blend until completely smooth. Pour back into the pot and add the cream.
- Bring back up to a simmer, cooking for another 5 minutes then season to taste and serve.
Nutrition Information
Show Details
Calories
276kcal
(14%)
Carbohydrates
67g
(22%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
864mg
(36%)
Potassium
1638mg
(47%)
Fiber
10g
(40%)
Sugar
22g
(44%)
Vitamin A
48745IU
(975%)
Vitamin C
90mg
(100%)
Calcium
240mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 67g | 22% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 864mg | 36% |
| Potassium | 1638mg | 35% |
| Fiber | 10g | 40% |
| Sugar | 22g | 44% |
| Vitamin A | 48745IU | 975% |
| Vitamin C | 90mg | 100% |
| Calcium | 240mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
51 reviews
Excellent
Other Recipes
You'll Also Love
Spicy Brown Butter Goat Cheese Pasta with Sweet Corn & Honey Roasted Butternut Squash
American, Vegan
5.0
(27 reviews)
Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema
South American, Vegan
5.0
(84 reviews)
