Roasted Butternut Squash Soup

A delicious dairy-free soup featuring roasted butternut squash, red pepper, and ginger, blended until smooth and served hot.

Vegetarian Healthy Dairy Free Gluten Free Low Fat

Estimated Nutrition

Calories

187

kcal / serving

1496 kcal total

Carbs

27g

per serving

215.8 g total

Fat

7.8g

per serving

62.4 g total

Protein

2.3g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Liquids

1.5

Vegetable Stock

liquid

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

divided use

Other

Honey

clear

Vegetables

1.5

Butternut Squash

peeled, deseeded, and cut into 3cm cubes

piece

Onion

roughly chopped

piece

Carrots

peeled and chopped

piece

Red Pepper

deseeded and cut into cubes

Ginger

fresh root, peeled and chopped

Method

Preheat the oven to 200°C (180°C Fan).

Toss the squash, onion, carrots, and pepper with 30ml of oil and seasoning in a freezer bag.

Spread the vegetables in a single layer in a roasting tin.

Roast for 40–45 minutes until tender, drizzling with honey 5 minutes before the end.

Fry the ginger in the remaining oil in a large saucepan for one minute.

Add the stock, bring to a boil, then stir in the roasted vegetables and seasoning.

Blend the mixture with a hand blender until smooth.

Reheat the soup and serve hot.