Roasted butternut squash soup

Roasted butternut squash soup

A hassle-free butternut squash that is rich and tast

time

10 mins

pan

45 mins

fire

301 kcal

time

10 mins

pan

45 mins

fire

301 kcal

Roasted-butternut-squash-soup

SERVES

6

DIFFICULTY

EASY

SERVES

6

Difficulty

EASY

There’s just something so cosy about eating butternut squash soup! It feels like the perfect Autumn/Winter lunch. I love soup but sometimes find it a bit of a faff to make, which is why I have recently started making tray bake soups (such as this traybake tomato and basil soup)– throw everything together and roast it and you get a lovely rich flavour, but no pre-frying or standing over the hob!

The potato added to this one gives it a creaminess without adding cream, and it’s lovely without the chilli if you aren’t a fan of spice. Cheese on toast makes the PERFECT accompaniment to this if you feel like a treat!

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Roasted butternut squash soup

Servings: 6
A hassle-free butternut squash that is rich and tasty
Syn-free
Print Recipe
10 mins
45 mins

Ingredients

  • 1 medium butternut squash skin cut away, deseeded and cubed (or frozen-pre-prepared!)
  • 2 small red onions diced
  • 2 stalks celery chopped
  • 3 cloves garlic peeled
  • 1 large potato peeled and roughly chopped
  • 2 carrots peeled and roughly chopped
  • 1 tsp caraway seeds
  • 1 tsp chilli flakes
  • 1 litre vegetable stock
  • Salt and pepper
  • Low calorie cooking spray

Instructions

  • Pre-heat oven to 180c
  • Pop all of the prepared veg into a deep baking tray, pour over the vegetable stock, sprinkle over the caraway and chilli. Spray all over with cooking spray and oven bake for 45 minutes.
  • Check all the veg are tender, season with salt and pepper and whizz up with a hand blender, or in a food processor
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!