Roasted Butternut Squash Soup - an easy, creamy, dairy free, and healthy fall recipe.
- 2 Kg (4.4 lbs) whole butternut squash
- 1 brown onion
- 4 sprigs fresh thyme
- extra virgin olive oil for drizzling
- sea salt
- 960 ml (4 cups) vegetable stock
- 1 tablespoon honey
- 1/4 teaspoon fresh nutmeg grated
- sour cream 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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