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Roasted Butternut Squash Soup
Healthy, creamy and mildly spicy roasted butternut soup.
Prep Time
20
minutes
mins
Cook Time
55
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
6
Calories:
86
kcal
Author:
Ilona
Ingredients
1
butternut squash
medium-sized
3
garlic cloves
peeled
1
Tbsp.
oil
1/2
Tbsp.
cumin
1/4
tsp.
chili powder
1/8
tsp.
sweet paprika
1 1/4
tsp.
Himalayan salt
1/8
tsp.
pepper
1/4
tsp.
onion powder
1
bay leaf
5
cups
water
US Customary
-
Metric
Instructions
Preheat oven to 400 F. Prepare baking pan.
Peel butternut squash and cut into cubes.
Place cubed butternut squash and garlic on the tray. Add oil and mix together. Bake for 40 minutes.
After baking put butternut squash and garlic into the large pot.
Add cumin, chili powder, sweet paprika, salt, pepper, onion powder and bay leaf. Add water.
Cook on low heat covered for 10 - 15 minutes.
Blend all ingredients with immerse blender. Or regular blender can be used.
Notes
Toppings for the soup: greek yogurt, sour cream, pumpkin seeds, any type of shredded cheese.
Nutrition
Calories:
86
kcal
|
Carbohydrates:
16
g
|
Protein:
1
g
|
Fat:
2
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
419
mg
|
Potassium:
468
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
13415
IU
|
Vitamin C:
26.7
mg
|
Calcium:
80
mg
|
Iron:
1.7
mg