Honey roasted butternut squash soup
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Honey roasted butternut squash soup

Honey roasted butternut squash soup is like a hug in a bowl and the perfect comforting fall meal. Perfect for making ahead, vegetarian and gluten-free!
Course Dinner, Soup, Vegetarian
Cuisine American
Keyword butternut squash soup, butternut squash soup recipe, roasted butternut squash soup
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 276
Author Alida Ryder

Ingredients

  • 3 medium butternut squash halved, lengthwise
  • 2 tbsp olive oil
  • 3 tbsp honey
  • 2 tsp salt
  • 1 tsp black pepper

For the soup base

  • 3 leeks finely chopped
  • 1 onion finely chopped
  • 4 large carrot finely chopped
  • 3 celery spears finely chopped
  • 3 garlic cloves crushed
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 6 cups chicken/vegetable stock/broth (1.5 liters)
  • ½ cup cream/coconut milk
  • salt to taste
  • pepper to taste

Instructions

  • Pre-heat the oven to 200º/400ºF. 
  • Generously drizzle the cut-side of the butternut with the olive oil and honey then season. 
  • Place cut-side down in a roasting pan then add 1 cup of water and cover with foil. 
  • Roast for 45-60 mins or until the butternut is completely tender and starting to caramelize. 
  • Remove from the oven then scoop out the flesh, discarding the skin and seeds. 
  • In a large pot, fry the leeks, celery, carrot and onion in a few tablespoons of olive oil/butter until soft and fragrant then add the garlic and herbs. 
  • Cook the soup base for 5-10 minutes until the vegetable just start to caramelize then add the roasted butternut and chicken stock. 
  • Reduce the heat and allow to simmer for 20-30 minutes until all the vegetable are cooked through and the stock has reduced slightly. 
  • Remove the herbs and transfer the soup to a blender then blend until completely smooth. Pour back into the pot and add the cream. 
  • Bring back up to a simmer, cooking for another 5 minutes then season to taste and serve. 

Nutrition

Calories: 276kcal | Carbohydrates: 67g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 864mg | Potassium: 1638mg | Fiber: 10g | Sugar: 22g | Vitamin A: 48745IU | Vitamin C: 90mg | Calcium: 240mg | Iron: 4mg