Roasted Butternut Squash Soup

 

Creamy, velvety roasted butternut squash soup that’s healthy and packed with flavor. 

Servings

2

Ready In:

40 minutes

Calories:

 180

Good For:

Cozy Days

Inroduction

About this Recipe

By: Gillian Koh

Everyone loves soup! I love making a bigger batch in advance and pack them into little freezer bags. That way I can have delicious homemade soup anytime without all the hassle. This recipe is really easy and fool proof! 

 

Ingredients

  • 400 g butternut squash (cubed & peeled)
  • 1 tbsp olive oil
  • 1/4 tsp paprika powder
  • 1/4 tsp garlic powder
  • 1/4 tsp dried thyme
  • 1/2 tsp sea salt
  • 1/4 of an onion diced
  • 2 garlic clove minced
  • 1 shallot thinly sliced
  • 1.5 cup vegetable stock
  • sea salt to taste

Toppings

  • 1-2 tbsp toasted pumpkin seeds

Cashew Cream

  • 1/4 cup soaked cashews
  • 1/2 tbsp nutritional yeast
  • 1/4 tsp sea salt
  • 1 tbsp lemon juice
  • 100 ml water

Nutrition

Butternut squash is packed with vitamins A and C!

  • Protien 3% 3%
  • Carbs 47% 47%
  • Fat 50% 50%

Step by Step Instructions

Step 1

Prep all your ingredients and pre heat the oven to 200 degrees celcius and soak the 1/4 cup of cashews in hot boiling water.

Step 2

Once you have prepped all the ingredients, coat the cubed butternut squash with the paprika power, garlic powder and dried thyme, sea salt and 1 tbsp of olive oil evenly. Then place on a lined baking sheet and bake in the oven for 30-40 minutes. (until fork tender) *you can choose to use less oil if you wish to

Step 3

While the butternut squash is in the oven, turn your stove on to medium heat and with a skillet sauté the diced onions, minced garlic and thinly sliced scallions with 1 tsp of olive oil. Sauté until onions are soften. Make sure that the garlic doesn’t burn. Once cooked, transfer them to a bowl and set aside for later use.

Step 4

This is optional but I highly recommend it! Making the Cashew Cream is very simple. Discard the water from the soaked cashews. In a blender, add in the soaked cashews, nutritional yeast, 1/4 tsp sea salt and lemon juice with 100 ml of water and blend until smooth and creamy. Then taste to adjust salt and lemon juice.

Step 5

Once the butternut squah is done and fork tender, it’s time to blend! In a blender add in the roasted butternut squash, sautéed onions, garlic and shallots with the vegetable stock. Blend and watch it become a velvety creamy soup!
*once blended, taste to adjust seasoning to your liking. Add more sea salt or lemon juice if desired or even some cayenne pepper for a little bit of a kick!

Step 6

Lastly, toast some pumpkin seeds for some extra crunch. To serve, pour soup onto a serving bowl and drizzle some of the cashew crean on top. Then top it off with a sprinkle of the toasted pumpkin seeds and some cracked black pepper.
*other toppings I enjoy are some thinly sliced scallions and croutons!

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