Spinach and Butternut Squash Soup

A vibrant vegetarian soup featuring roasted butternut squash, sautéed garlic, potatoes, and fresh spinach blended until perfectly smooth.

Cook Time

20 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

15
ml

Greek Yoghurt

to serve

Liquids

200
ml

Vegetable Stock

NutsSeeds

1
clove

Garlic

roughly chopped

OilsFats

15
ml

Olive Oil

3 tsp total, divided

Vegetables

100
g

Butternut Squash

peeled and cut into cubes

100
g

Potato

peeled and cut into cubes

150
g

Spinach Leaves

Steps

Preheat the oven to 200°C.
Drizzle 10ml of olive oil over the butternut squash on a baking sheet and roast for 10-15 minutes until tender.
Heat 5ml of oil in a saucepan and fry the garlic for one minute.
Add the potato and fry for two minutes.
Add stock and spinach, simmer for 3 minutes until wilted, then blend in a food processor until smooth.
Divide roasted squash into bowls, pour over the soup, and garnish with yoghurt.