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Roasted Butternut Squash Soup
A GIRL AND HER HOME15Ingredients
70Minutes
200Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 butternut squash (very large)
- 1 leek (large)
- 1 Tbsp. olive oil
- 1 tsp. cumin
- 1 tsp. fennel seeds
- 1 red chilli (or 1/2 teaspoon dried chilli flakes)
- 1 tsp. dried rosemary (or thyme)
- salt
- pepper
- 1 Tbsp. butter
- 750 mL vegetable stock
- pumpkin seeds
- creme fraiche
- 1/2 lemon
- chopped parsley
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Directions
- Cut the top and bottom off the butternut squash and cut into 4. Alternatively you can leave whole.
- 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.
- Once the butternut squash is ready remove from the oven and set aside to cool slightly.
NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol15mg5% |
Sodium980mg41% |
Potassium600mg17% |
Protein5g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber5g20% |
Sugars6g |
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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