Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US
Metric
Smaller
Normal
Larger
Print Recipe
4.67
from
119
votes
Roasted Butternut Squash Soup with Apple
Roasted Butternut Squash Soup with Apple, ginger and cream. Make this soup vegan by switching the cream in the recipe with coconut cream.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Squash Roasting time
20
minutes
mins
Total Time
55
minutes
mins
Course:
Soup
Cuisine:
American
Diet:
Vegetarian
Servings:
4
servings
Calories:
259
kcal
Author:
Helene Dsouza
Equipment
1
Parchment Paper
1
Medium Pot with Lid (5 qt)
1
Silicone Spatula
1 Hand Blender
Ingredients
To roast Butternut Squash
2
Pounds
Butternut Squash
1
Tablespoon
Olive Oil
1
Teaspoon
Salt
Pinch
Black Pepper Ground
For the Soup
1
Tablespoon
Olive Oil
1
Onion
sliced
1
Inch
Ginger Fresh
chopped
2
Pieces
Garlic Cloves
chopped
1
Apple
cut into small pieces
1
Teaspoon
Cumin Seeds Ground
1
Teaspoon
Coriander Seeds Ground
¼
Teaspoon
Black Pepper Ground
1
Teaspoon
Paprika Powder
1
Teaspoon
Salt
5
Cups
Broth
veg or chicken
⅓
Cup
Cream
table cream or sour cream
US
-
Metric
Instructions
To roast squash
Peel your butternut squash. Cut the squash into same-sized cubes.
2 Pounds Butternut Squash
Place the butternut squash into a mixing bowl and add olive oil, salt, and black pepper. Mix so that the squash is covered in oil.
1 Tablespoon Olive Oil,
1 Teaspoon Salt,
Pinch Black Pepper Ground
Line an oven tray with a parchment paper and arrange squash cubes on it so that they are spread out.
Roast the butternut squash in the oven for about 20 minutes or until cooked through at 350° Fahrenheit/ 180° Celsius.
To prepare the soup
Heat up a pot with the olive oil and sauté your sliced onion. Cook until soft on medium heat.
1 Tablespoon Olive Oil,
1 Onion
Add in your chopped ginger and garlic and your roasted butternut squash cubes and apple pieces. Combine everything in a lower heat setting.
1 Inch Ginger Fresh,
2 Pieces Garlic Cloves,
1 Apple
Season with the spices, the cumin, coriander seed powder, paprika, black pepper and salt and mix over a lower heat setting.
1 Teaspoon Cumin Seeds Ground,
1 Teaspoon Coriander Seeds Ground,
¼ Teaspoon Black Pepper Ground,
1 Teaspoon Paprika Powder,
1 Teaspoon Salt
Pour in your broth and mix.
5 Cups Broth
Cover and cook over medium heat until all your ingredients look soft. Stir occasionally. That can take about 10 minutes.
With a hand blender, blend your soup smooth. Heat up your soup over a lower heat setting.
Pour in your cream and mix. Cook 2 more minutes and you are done.
⅓ Cup Cream
Serve hot with a garnish of your choice (see garnish suggestions in the post)
Video
Nutrition
Calories:
259
kcal
|
Carbohydrates:
41
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
27
mg
|
Sodium:
2358
mg
|
Potassium:
922
mg
|
Fiber:
6
g
|
Sugar:
14
g
|
Vitamin A:
25297
IU
|
Vitamin C:
52
mg
|
Calcium:
142
mg
|
Iron:
2
mg