5.0 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 small onion minced or diced.
- 4 cloves garlic minced.
- 1 tablespoon ginger grated - use more or less, to taste.
- ¼ cup low-sodium vegetable stock (use ½ cup or more, if you prefer you soup thinner)
- 1 teaspoon curry powder
- ⅛ teaspoon nutmeg
- ¾ teaspoon salt use more or less, to taste.
- pepper to taste.
- 1 Can coconut milk
- 1 teaspoon maple syrup (optional)
Instructions
- 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.
- Allow the squash to cool slightly, until you can work with it without burning your fingers (about 10 minutes).
- 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.
- Scoop the butternut squash flesh into the soup maker.
- Add the coconut milk, vegetable stock, curry powder, nutmeg, maple syrup, salt, and pepper.
- Close the lid and select the smooth soup setting (see the quick tip below).
- Pour the soup into bowls, garnish, and serve.
Cup of Yum
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
Monounsaturated Fat
4g
Sodium
520mg
(22%)
Potassium
994mg
(28%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
19968IU
(399%)
Vitamin C
45mg
(50%)
Calcium
123mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
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.