Roasted butternut squash soup

Honey-roasted butternut squash and sweet potato soup

Honey-roasted butternut squash and sweet potato soup

A rich and tasty soup- perfect for feeling cosy on a chilly autumn day!

time

10 mins

pan

40 mins

fire

301 kcal

time

10 mins

pan

40 mins

fire

301 kcal

Roasted butternut squash soup

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

I created this recipe for Devon Life magazine , I love squash soups, especially in autumn, it really feels like ‘comfort food’. I think that roasting the squash and sweet potato in a bit of honey gives it such a rich flavour. 

I tend to always have a butternut squash and some sweet potatoes in the cupboard as they keep so well- this makes it the perfect lunch to whip up when I haven’t had the chance to get to the shops!

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Honey-roasted butternut squash and sweet potato soup

Servings: 4
A rich and tasty soup- perfect for feeling cosy on a chilly autumn day!
Syns: 0.5 per portion
Print Recipe
10 mins
40 mins

Ingredients

  • 1 medium-sized butternut squash skin cut away, deseeded and cut into chunks
  • 3 sweet potatoes peeled and cut into chunks
  • 1 tbsp honey dissolved into 2 tbsp boiling water
  • 1 onion finely chopped
  • 3 cloves garlic crushed
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1 litre vegetable stock I prefer Marigold swiss vegetable bouillon
  • salt and freshly ground pepper
  • Low calorie cooking spray or spray oil
  • Coriander to garnish

Instructions

  • Pre-heat oven to 180°C
  • In a large bowl, stir the honey mixture through the butternut squash and potato chunks until they are all coated
  • Spray a baking tray with oil or cooking spray, spread out the butternut squash and sweet potato chunks, and spray them with oil or cooking spray
  • Roast for 30-35 minutes until cooked through and slightly golden
  • In the meantime, in a large pan, use spray oil or cooking spray to fry the onion until soft (7-8 minutes), and the garlic, and cook for a further 2 minutes. Stir in the cinnamon and ginger. Fry for another minute, and then add the hot vegetable stock.
  • When the squash and potato are roasted, add them to the pan of stock and bring to the boil. Season to taste, and then blend well with a stick blender or in a food processor.
  • Serve sprinkled with fresh coriander, and if you like a bit of a kick, add a little chilli sauce (I use Sriracha)
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The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
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