Roasted Butternut Squash Soup - an easy, creamy, dairy free, and healthy fall recipe.
Kg (4.4 lbs)
whole butternut squash
sprigs fresh thyme
extra virgin olive oil
ml (4 cups)
to serve (optional)
Preheat the oven to 220 degrees C (428 degrees F).
Cut the squash in half lengthwise and scoop out the seeds.
Place the pumpkin, cut side up, and the onion on a baking tray.
Add a few sprigs of thyme, sprinkle with sea salt and drizzle with olive oil.
Roast for 1 hour or until the butternut squash is softened and starting to brown.
Scoop the pumpkin and onion from their skins and place in a blender.
Add 240 ml (1 cup) of vegetable stock and blend until smooth.
Transfer the mixture to a saucepan, add the remaining vegetable stock, nutmeg, honey and cook over medium heat until the soup is heated through.
Serve the roasted butternut squash soup with a dollop of sour cream.
Nutrition InformationAmount per serving (521 g)
— Calories: 186
, Fat: 2.3g
, Saturated Fat: 0.7g
, Cholesterol: 2mg
, Sodium: 109mg
, Carbohydrates: 42.5g
, Fiber: 7.4g
, Sugar: 12.4g
, Protein: 4.1g
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