Butternut Squash Soup
Community· not yet ratedA silky, subtly sweet roasted squash soup finished with a swirl of cream.
✓ Gluten-Free✓ Weight Loss Friendly (<450 kcal)✓ Vegetarian⚠ Contains Dairy/Eggs (Non-Vegan)
Ingredients
Cooking Liquids1
Vegetable Stock800 mlmissing
Dairy2
Butternut Squash1 piecemissing
Double Cream4 tablespoonmissing
Oil1
Olive Oil3 tablespoonmissing
Vegetables2
Onion1 piecemissing
Garlic2 clovemissing
Nutrition (per serving)
≈ Estimated240Calories
5gProtein
30gCarbs
12gFat
Instructions
1
Heat the oven to 200C. Peel and cube the squash, toss with 2 tbsp olive oil and salt, and roast for 25-30 minutes until soft and caramelised.
2
Meanwhile, soften the chopped onion and garlic in the remaining oil in a large pot.
3
Add the roasted squash and stock, bring to a simmer and cook for 5 minutes.
4
Blend until completely smooth.
5
Stir in most of the cream, season to taste, and reheat gently. Serve with a swirl of cream and crusty bread.
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