Roasted Butternut Squash Soup Recipe | Yummly
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Roasted Butternut Squash Soup

A GIRL AND HER HOME
15Ingredients
70Minutes
200Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 butternut squash (very large)
  • 1 leek (large)
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon fennel seeds
  • 1 red chilli (or 1/2 teaspoon dried chilli flakes)
  • 1 teaspoon dried rosemary (or thyme)
  • salt
  • pepper
  • 1 tablespoon butter
  • 750 milliliters vegetable stock
  • pumpkin seeds
  • creme fraiche
  • 1/2 lemon
  • chopped parsley
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    Directions

    1. Cut the top and bottom off the butternut squash and cut into 4. Alternatively you can leave whole.
    2. Into a bowl add the oil, rosemary, cumin, chopped chilli, fennel seeds and salt. Mix together and brush over the cut sides of the butternut squash. Place into an oven heated to 200 degrees Celius and roast for 30-40 minutes until fork tender.
    3. Once the butternut squash is ready remove from the oven and set aside to cool slightly.
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    NutritionView More

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    200Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories200Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol15mg5%
    Sodium980mg41%
    Potassium600mg17%
    Protein5g10%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A260%
    Vitamin C70%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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