Butternut Squash Soup
Simple 3 ingredient butternut squash soup, perfect for colder days!
Ingredients
- 1 kg butternut squash
- 1 tsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 tsp curry powder optional
- ¼ tsp ground black pepper optional
- ½ tsp garlic powder optional
- 900 ml water hot
- ½ tsp salt
Instructions
- Peel, deseed and cube the butternut squash. Place on a baking sheet, drizzle with olive oil, salt and ground black pepper. Roast for 20 minutes on 180c until golden and soft. Turn the squash once while roasting.
- In a large saucepan, heat olive oil and saute onion until it's soft and transculent. Add garlic and cook for one minute or until it's fragrant.
- Add spices, roasted butternut squash and hot water (you could add hot vegetable stock instead of water).
- Let everything boil for 3 minutes, then using a stick blender whizz until the soup is smooth.
- Put the soup back on the hob, heat for a couple of minutes and add salt to taste.
Notes
Cut butternut squash into large cubes, about 3-4cm long.
Oven temprature should be 180c for fan oven, and 200c for regular oven.
This soup can last in the fridge for 4-5 days. It also freezes well, and can stay in the freezer for up to 6 months. If you chose to freeze the soup, then I strongly recommend that you freeze it within 2 hours of cooking covered in an airtight container.
Frozen butternut squash soup can last for 3-4 days after it has been thawed in the fridge. If it has been thawed in the microwave, then it needs to be eaten immediately after thawing.
Nutrition
Calories: 221kcal | Carbohydrates: 51g | Protein: 4g | Fat: 2g | Sodium: 600mg | Potassium: 1400mg | Fiber: 8g | Sugar: 10g | Vitamin A: 39865IU | Vitamin C: 83.7mg | Calcium: 198mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/roasted-butternut-squash-soup/