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Roasted butternut squash
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Healthy roasted butternut squash soup

Roasted butternut squash soup, made creamy with coconut and spiced with ginger and fragrant cardamom.
Course Soup
Cuisine American, Western
Prep Time 10 minutes
Cook Time 48 minutes
Total Time 58 minutes
Servings 4
Calories 284kcal
Author Bintu Hardy

Ingredients

  • 1 butternut squash (approx 800g, 24 oz)
  • 2 large onions
  • 3 garlic cloves
  • 1 ½ tbsp vegetable oil
  • Salt
  • 750 ml vegetable stock (3 1/4 cup)
  • ¾ tsp cardamom or to taste
  • 3 tsp grated ginger
  • 240 ml coconut milk (1 cup)

Instructions

  • Preheat oven to fan assisted 160C /180C /350F / gas 4
  • Peel the butternut squash and onions, cut both into chunks and place on baking dish.
  • Add in the garlic and vegetable oil, season with salt and mix well.
  • Roast vegetables in oven for up to 40 minutes until they caramelised.
  • Please stir vegetables frequently during roasting so that they cook evenly on all sides.
  • When vegetables are caramelised switch off the oven and keep warm.
  • Heat the stock in a pot until it is boiling.
  • Reduce heat and add the ginger, cardamom and roasted vegetables and simmer for about 8 minutes for flavours to meld together.
  • Switch off heat and allow soup to cool.
  • Puree soup in the pot with hand blender.
  • Then add in coconut milk, mix well and adjust seasoning.
  • Warm soup thoroughly and garnish with coconut milk and or roasted butternut squash seeds before serving.

Notes

Tips:
  • Use a bit more stock if you prefer a thinner soup.
  • Tweak spices to suit your specific taste.
  • If not vegan or vegetarian, add in bacon or sausage.
Weight Watchers Points:
There are 9 Freestyle Points in one serving of Healthy Roasted Butternut Squash Soup.

Nutrition

Calories: 284kcal | Carbohydrates: 32g | Protein: 3g | Fat: 18g | Saturated Fat: 15g | Sodium: 769mg | Potassium: 881mg | Fiber: 4g | Sugar: 8g | Vitamin A: 20330IU | Vitamin C: 44.7mg | Calcium: 118mg | Iron: 3.5mg