Roasted Butternut Squash Soup


4.4 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 159.1
  • Total Fat: 5.8 g
  • Cholesterol: 2.4 mg
  • Sodium: 293.5 mg
  • Total Carbs: 24.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.3 g

View full nutritional breakdown of Roasted Butternut Squash Soup calories by ingredient
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Introduction

Roasting most of the vegetables enhances the flavour of the soup Roasting most of the vegetables enhances the flavour of the soup
Number of Servings: 6

Ingredients

    1 Butternut squashed, cut in half, seeded
    1 head of garlic
    1 small potato, halved
    1 parsnip, chunked
    1 onion, sliced
    1/3 cup carrots, chopped
    2 tsp ginger root, finely chopped
    2 cups chicken stock
    1 tsp. garam masala (or equivalent indian spice mix)
    2 tbsp olive oil

Directions

Lightly oil the squash, garlic, parsnips, onion and potato. Place on a cookie sheet and roast for one hour at 300 degrees F.

Just before you pull the vegetables from the oven, heat a cooking pot with 1 tsp. olive oil and toss in the carrot. Once they are softened, add in the stock and remove the vegetables from the oven. Chop the roasted veg one last time and remove the squash from the skin. Add the roasted vegetables to the pot and let simmer on low for another hour.

Once the soup has cooked, blend it with a hand mixer or a blender until smooth.

If you want, you can add meat to the soup in order to up your protein for the day. To make this a vegan soup, use vegetable stock instead.

Number of Servings: 6

Recipe submitted by SparkPeople user JOURNEYBUG.

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Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    I put this in my Blendtec and WOW it was good! It turned out really, really smooth and silky. - 12/24/09

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  • Incredible!
    1 of 1 people found this review helpful
    Lush soup. I used different spices though - coriander and cumin but roasting the veggies first was a great idea. - 3/24/08

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  • Very nice for late fall and the winter. The butternut squash I used was larger-than-average, so I added a larger potato and 25% more of the other ingredients. - 12/1/11

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  • I made my own Garam Masala spice blend and didn't have cardamom or cloves, so I omitted them, but it still tasted wonderful! Such a velvety texture! Will definitely be making this again in future! - 3/8/11

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  • Wow! Such pleasure is eating this soup. I've made it perhaps four times now and every time it rocks my world. - 3/5/11

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