Roasted Butternut Squash Soup

Name: Roasted Butternut Squash Soup
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Ingredients: 1200 g Butternut squash; 800 ml vegetable broth; 150 g onion; 15 g garlic; 10 g ginger; 2 g cinnamon; 1 g nutmeg; 20 g maple syrup; 30 ml olive oil; 5 g salt; 1 g pepper

A sweet and savory soup made with roasted butternut squash and warming spices. A perfect fall meal.

Total: 1 h 25 min
Servings: 4
Difficulty: Medium

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Nutrition

per serving

kcal: 185
Protein: 3 g
Fat: 8 g
Carbs: 28 g

Ingredients

for 4 servings

Butternut squash1200 g
vegetable broth800 ml
onion150 g
garlic15 g
ginger10 g
cinnamon2 g
nutmeg1 g
maple syrup20 g
olive oil30 ml
salt5 g
pepper1 g

Method

4 steps

Preheat oven to 200C. Peel and cube butternut squash, toss with 15ml olive oil, and roast for 40 minutes until tender.
Heat remaining 15ml olive oil in a pot over medium heat. Sauté chopped onion, minced garlic, and grated ginger until softened.
Add roasted squash, vegetable broth, cinnamon, nutmeg, salt, and pepper to the pot. Simmer for 10 minutes.
Stir in maple syrup. Use an immersion blender to process the soup until completely smooth.