Vegan Roasted Butternut Squash Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
1 hr
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Servings
4 people
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Calories
281 kcal
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Course
Main Course, Appetizer, Soup
Vegan Roasted Butternut Squash Soup
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Vegan Roasted Butternut Squash Soup is a smooth, delicious, and comforting dish when you are craving a bowl of warmth or when the weather starts turning.
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Ingredients
- 1 medium butternut squash (approx 800 grams to 1 kilo)
- 1 tablespoon olive oil (for roasting the butternut squash)
- 1 tablespoon olive oil (for the soup base)
- 1 medium onion (diced)
- 1 tablespoon garlic and ginger paste
- ½ tablespoon turmeric powder
- ½ tablespoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon chilli flakes (adjust to your taste)
- 2 teaspoon salt
- 1 tablespoon tomato paste
- 200 ml coconut milk
- 1 litre vegetable stock or chicken stock
Instructions
- Preheat the oven to 200° C (390° F).
- Cut the squash in half, scoop the seeds out and drizzle with 1 tablespoon of olive oil.
- Place them on a baking dish and roast for 50-55 minutes, or until soft and slightly caramelised on the sides.
- While the squash is roasting, start preparing the base of the soup.
- Place a large heavy-based pan or Dutch oven on medium heat, and add 1 tablespoon of olive oil. Add the onions and sauté until translucent.
- When the onions are soft, add turmeric powder, garam masala, chilli flakes, freshly ground black pepper, and salt. Sauté for another minute.
- Stir in the tomato paste along with the garlic&ginger paste. Sauté for another minute, stirring continuously.
- Add coconut milk and give it a good stir.
- Stir in the stock, bring the mixture to a boil and let it gently simmer for 30 minutes, until the butternut squash is roasted and ready.
- When the butternut squash is cooked, let it cool down until it can be handled and scoop the flesh out using a spoon.
- Place the roasted squash and the soup base in a blender and blitz until smooth. Alternatively, you can use a hand blender or a liquidiser.
- Return the soup to the pan if you want your soup piping hot or serve straight from the blender with a slice of crusty bread!
Equipments used:
Notes
- When buying butternut squash, make sure it is ripened to get the best flavor and taste.
- You can save time and simplify the process by using pre-cut butternut squash.
- Roasting the butternut squash imparts an earthy, smoky, caramelized sweet taste that adds great flavor and will make the soup even better.
- You can make the spiced butternut squash soup a day or two ahead of time and reheat it when needed on the stove over medium-low heat.
- This soup taste also great when made with pumpkin or sweet potatoes. A great way to use up leftover Halloween pumpkins!
- Spiced Butternut Squash Soup is gluten-free, vegan, vegetarian, and paleo-friendly, which makes it perfect to serve to a large crowd.
- 1 portion of this lovely soup has only 280 calories!
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
2208mg
(92%)
Potassium
893mg
(26%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
20599IU
(412%)
Vitamin C
44mg
(49%)
Calcium
119mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 2208mg | 92% |
| Potassium | 893mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 20599IU | 412% |
| Vitamin C | 44mg | 49% |
| Calcium | 119mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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