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Soup Maker Roasted Butternut Squash Soup
5 from 3 votes

Soup Maker Roasted Butternut Squash Soup

This soup maker roasted curried butternut squash soup is everything you could ever ask for in a soup. It is easy to make, healthy, creamy, and delicious.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 4
Calories: 370 kcal
Course: Lunch, Dinner
Cuisine: European, American, British

Ingredients

  • 1 butternut squash
  • 1 tablespoon olive oil or your preferred cooking oil.
  • 1 onion minced or diced, small
  • 4 cloves garlic minced.
  • 1 tablespoon ginger grated - use more or less, to taste.
  • ¼ cup vegetable stock use ½ cup or more, if you prefer you soup thinner, low-sodium
  • 1 teaspoon curry powder
  • ⅛ teaspoon nutmeg
  • ¾ teaspoon salt use more or less, to taste.
  • black pepper to taste
  • 1 coconut milk can
  • 1 teaspoon maple syrup optional

Instructions

    Cup of Yum
  1. Brush the fleshy side of each butternut halve with olive oil. Roast (skin side up) in the oven on a lined baking tray at 200° C (or 390°F) for 30-50 minutes, or until tender.
  2. Allow the squash to cool slightly, until you can work with it without burning your fingers (about 10 minutes).
  3. While the butternut squash is cooling, saute onion, ginger, and garlic in olive oil using your soup maker's saute function, or in a pan.
  4. Scoop the butternut squash flesh into the soup maker.
  5. Add the coconut milk, vegetable stock, curry powder, nutmeg, maple syrup, salt, and pepper. 
  6. Close the lid and select the smooth soup setting (see the quick tip below).
  7. Pour the soup into bowls, garnish, and serve.

Notes

  • Substitute the onion with a shallot if preferred. Feel free to add seasonal vegetables such as red pepper or carrots, to enhance the flavours.
  • Substitute the onion with a shallot if preferred. Feel free to add seasonal vegetables such as red pepper or carrots, to enhance the flavours.
  • Store your leftover soup in the fridge or freezer. To store, first, allow the soup to cool completely. Transfer it to an airtight container, and keep it in the fridge for 3-5 days, or in the freezer for up to 3 months.
  • Serve your butternut soup with croutons, toasted nuts, garlic bread, or as preferred.

Nutrition Information

Calories 370kcal (19%) Carbohydrates 33g (11%) Protein 5g (10%) Fat 28g (43%) Saturated Fat 22g (110%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Sodium 520mg (22%) Potassium 994mg (21%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 19968IU (399%) Vitamin C 45mg (50%) Calcium 123mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 370

% Daily Value*

Calories 370kcal 19%
Carbohydrates 33g 11%
Protein 5g 10%
Fat 28g 43%
Saturated Fat 22g 110%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 520mg 22%
Potassium 994mg 21%
Fiber 7g 28%
Sugar 10g 20%
Vitamin A 19968IU 399%
Vitamin C 45mg 50%
Calcium 123mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.