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Butternut squash soup is delicious and simply made from butternut squash, onions, garlic, ginger, vegetable stock, salt and pepper. this soup is so easy to make and tastes absolutely fantastic.
Not only is this roasted butternut squash soup healthy and completely syn-free, it is also vegan, and vegetarian friendly.
Butternut Squash Soup
Course: UncategorizedServings
4
servingsPrep time
5
minutesCooking time
1
hourCalories
300
kcalIngredients
1 Large Butternut Squash
1 Large Onion
1 Ltr. Vegetable Stock
1/4 Tsp. Ground Ginger
1 -2 Garlic cloves
Fry-Light Spray Oil
1/4 Salt
1/4 Pepper
Fresh chopped Parsley
Directions
- Preheat your oven to 180 degrees Celsius. Slice the ends of the butternut squash then carefully slice the squash in half, lengthways.
- Remove the seeds with a spoon, lightly spray with fry-light spray oil and season with salt and black pepper.
- Facing cut side down, place the butternut squash on a baking tray and place in the oven at 180 degrees Celsius for 30 minutes.
- After 30 minutes, remove the tray from the oven, slice 1 large onion, spray with fry-light and season with salt and pepper. Place the onion cut side down on the baking tray alongside the butternut squash and return to the oven for a further 30 minutes.
- Remove the baking tray from the oven and set it aside to cool slightly. When at a cool enough temperature that’s safe to handle, remove the outer layer of the onion and cut it into quarters. Place the onions into a large jug.
Turn over the butternut squash and scoop out the squash with a spoon, add the butternut squash to the jug - Add the garlic, ginger and vegetable stock to the jug and blend using a stick blender, blend until smooth.
- Garnish with freshly chopped parsley.
Recipe Video
Notes
- Everyone likes the consistency of their soup to be different so why not start by adding only 80% of the vegetable stock to the jug and blend, adding more to get your soup to your preferred consistency.
