Spinach and Butternut Squash Soup

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

Vegetarian Healthy Soup Quick Spinach Butternut Squash

Estimated Nutrition

Calories

365.2

kcal / serving

365.2 kcal total

Carbs

44.2g

per serving

44.2 g total

Fat

15.8g

per serving

15.8 g total

Protein

11.4g

per serving

11.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Greek Yoghurt

to serve

Liquids

200

Vegetable Stock

NutsSeeds

clove

Garlic

roughly chopped

OilsFats

Olive Oil

3 tsp total, divided

Vegetables

100

Butternut Squash

peeled and cut into cubes

100

Potato

peeled and cut into cubes

150

Spinach Leaves

Method

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.