Roasted Butternut Squash Soup Recipe
Warm, creamy, and full of flavour, this roasted butternut soup recipe is a true seasonal favourite. Made with just a few ingredients and simple spices, it’s wholesome, comforting, and effortlessly delicious.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 1.5 kg butternut squash
- vegetable oil
- 1 onion diced
- 3 garlic cloves grated
- 2 tsp freshly grated ginger
- 1 tsp ground cumin
- 750 ml to 1 litre hot vegetable stock
- 1 lemon
- 2 Tbsp maple syrup
- salt & pepper
- 1/2 tsp ground cumin optional
TOPPINGS:
- Croutons
- Fresh coriander sprigs
- Cream or Yoghurt
Instructions
- Peel and cut the butternut into chunks. Scatter on an oven tray.1.5 kg butternut squash
- Drizzle with vegetable oil.vegetable oil
- Roast in the oven at 210°C (410°F) for 30 to 40 minutes until the butternut is soft and start to caramelise.
- Heat 2 Tbsp vegetable oil in a stockpot over medium-high heat. Add the onion and fry until the onion is soft and golden, about 8-10 minutes.1 onion
- Add the garlic, ginger and cumin. Fry for 30 seconds.3 garlic cloves, 2 tsp freshly grated ginger, 1 tsp ground cumin
- Transfer the roasted butternut to the stockpot.
- Add the vegetable stock.750 ml to 1 litre hot vegetable stock
- Using a handheld blender, liquidise the soup until you get your desired consistency. Add more stock if necessary.
- Season to taste with lemon juice, maple syrup, extra cumin (optional), and salt & pepper.1 lemon, 2 Tbsp maple syrup, salt & pepper, 1/2 tsp ground cumin
- Serve with your chosen toppings.Croutons, Fresh coriander sprigs, Cream or Yoghurt
Nutrition
Serving: 1servingCalories: 154kcalCarbohydrates: 40gProtein: 3gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 509mgPotassium: 962mgFiber: 6gSugar: 12gVitamin A: 26848IUVitamin C: 64mgCalcium: 142mgIron: 2mg