Roasted Butternut Squash Soup {Easiest Ever Recipe!}
Make a comforting bowl of goodness when the weather draws in with this recipe for Roasted Butternut Squash Soup. Simple, packed with flavour and healthy too!
Servings: 4
Ingredients
- 1 Head Garlic No need to peel.
- 2 Onions Peeled and quartered.
- 1 kg Frozen butternut squash cubes Or fresh if you prefer.
- 1 tsp Dried oregano
- 2 tsp Cumin
- 2 tsp Mild chilli powder
- 2 tbsp Olive oil
- 700 ml Vegetable stock
- 1 tsp Salt
- Pepper
Instructions
- Preheat the oven to 200°C.
- Put the garlic, onion, butternut squash, oregano, cumin, chilli powder, salt and pepper on the tray and then drizzle over the oil. Give everything a good mix with your hands.
- Put the tray into the oven and then bake for about 45 minutes until everything is soft and a little coloured.
- Add 700ml vegetable stock to a saucepan and squeeze the garlic out of it's skin into the stock. Discard the skin. Add the rest of the cooked vegetables to the stock.
- Using a stick blender, process until smooth.
- Put the pan on a medium heat and bring to a boil. Check for seasoning and add a little more salt and pepper if needed.
Notes
Vegetables: You could vary this recipe a bit and use a different combination of vegetables. Add 1 bag of squash and 3 peppers sliced to the tray instead as another choice.
Make pasta sauce: This makes a tasty pasta sauce, so cook it up and keep in the fridge.
Bacon bits: Sprinkle over some crispy chopped bacon if you want to add meat.
Make croutons: Take some stale bread, drizzle it with olive oil and bake in the oven at the same time as the vegetables.
Nutrition
Calories: 268kcal | Carbohydrates: 41g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1308mg | Potassium: 1032mg | Fiber: 7g | Sugar: 10g | Vitamin A: 27265IU | Vitamin C: 59mg | Calcium: 166mg | Iron: 3mg