ROASTED BUTTERNUT SQUASH SOUP

Name: Roasted Butternut Squash Soup
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 large butternut pumpkin (about 1kg), peeled and cubed; 2 tablespoons olive oil; 1 large onion, diced; 3 garlic cloves, minced; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon ground cinnamon; 1 litre vegetable stock; Sea salt and black pepper; Fresh parsley for garnish; Pumpkin seeds for garnish (optional)

Creamy, Comforting

This roasted butternut squash soup is comfort food that’s actually good for you. Roasting the squash intensifies its natural sweetness, creating a creamy, velvety soup without heavy cream. Naturally low in fat, high in vitamins, perfect for meal prep.

Suitable for High Fibre Diet, Low Glycaemic Diet, Vegan Diet

Serves: 4 |

Cook Time: 50 minutes

Ingredients

1 large butternut pumpkin (about 1kg), peeled and cubed
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 litre vegetable stock
Sea salt and black pepper
Fresh parsley for garnish
Pumpkin seeds for garnish (optional)

Directions

Preheat the oven to 200°C. Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking tray.
Roast for 30-35 minutes until tender and slightly caramelized, stirring halfway through.
Meanwhile, heat remaining olive oil in a large pot over medium heat.
Add onion and cook for 5 minutes until softened. Add garlic and cook for 1 minute.
Add cumin, coriander, and cinnamon. Cook for 1 minute until fragrant.
Add roasted butternut squash and vegetable stock. Bring to a simmer.
Use an immersion blender to blend until completely smooth (or transfer to a regular blender in batches).
Season with salt and pepper to taste.
Garnish with fresh parsley and pumpkin seeds if desired.