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ROASTED BUTTERNUT SQUASH SOUP

Creamy, Comforting
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.

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

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

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