Roasted Butternut Squash Soup
Roasted Butternut Squash Soup - an easy, creamy, dairy free, and healthy fall recipe.
Ingredients
- 4.4 lbs.(2 Kg) whole butternut squash
- 1 brown onion
- 4 sprigs fresh thyme
- extra virgin olive oil for drizzling
- sea salt
- 4 cups (960 ml) vegetable stock
- 1 tablespoon honey
- ¼ teaspoon fresh nutmeg grated
- sour cream to serve (optional)
Instructions
- Preheat the oven to 428 degrees F (220 degrees C).
- 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.
- Enjoy!
Nutrition
Serving: 521g | Calories: 186kcal | Carbohydrates: 42.5g | Protein: 4.1g | Fat: 2.3g | Saturated Fat: 0.7g | Cholesterol: 2mg | Sodium: 109mg | Fiber: 7.4g | Sugar: 12.4g
