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Gourd-geous Butternut Soup
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
1 hour
Calories
292
Ingredients
-
1.59 kg Butternut squash
-
1 tbsp Olive oil
- 1 small yellow onion, halved
- 1 garlic clove, peeled
-
1/2 tbsp maple syrup
-
1 tsp salt
-
1/4 tsp ground nutmeg
-
1/4 tsp ground ginger
-
4 Cups vegetable broth
- cracked black pepper, to taste
-
Pumpkin seeds
- parsley
- cracked black pepper
For the Soup
Garnish
Directions
Preheat your oven to 210 C fan.
Slice off ends off the butternut squash.
Carefully slice the butternut squash it in half lengthwise.
Scoop out the seeds and guts (save guts for puree making and seeds for roasting)
Transfer the squash to a baking tray cut side up, coat with oil and sprinkle with salt and pepper to taste.
Flip the squash over so the cut side is down, roast for 60 minutes.
At the 30 minute mark, coat the halved onion with Olive oil and place cut side down on the baking tray.
Continue cooking for 30 more minutes, and remove from the oven.
Once the butternut is cool enough to handle, using a large spoon, scoop out the flesh and transfer to a blender.
Remove the onions outer layer and add to the blender along with the garlic, maple syrup, salt, nutmeg, ginger, and vegetable broth.
Start with 3 cups of vegetable broth (add more as needed to achieve desired consistency). Blend on high for several minutes or until creamy. Taste test the soup and add more salt and pepper as needed.
Serve the soup, garnish and enjoy!
Recipe Note
*Looking to add a hint of heat? Garnish with our delicious Spice and Everything Nice Pumpkin Seeds for a warm touch.
Nutrition
Calories 292, Carbs 59 grams, Protein 4 grams, Fat 9 grams, Saturated Fat 4 grams, Cholesterol 15 milligrams, Sodium 1589 milligrams, Fiber 8 grams, Sugar 13 grams
