Roasted Butternut Squash Soup

The roasted butternut squash gives a very creamy flavour to the soup and does not require that much time to prepare.

Nutritional benefits:

Butternut squash is low in calories but high in many nutrients, including vitamin A, vitamin C, magnesium, and potassium. The roasted and creamy texture gives a different and unique consistency to soup which makes it more desirable.

Ingredients:

• 20 grams butternut
• 1 teaspoon olive oil, plus more for drizzling
• 10 grams onion
• 2-3 garlic cloves, pressed or minced
• ⅛ teaspoon ground nutmeg
• Salt and black pepper, to taste
• 3 to 4 cups vegetable broth, as needed

Per Serving:

• Nutrition Info
• Amount
• Calories
• 65 kcal
• Carbs
• 9.1 grams
• Protein
• 1 grams
• Fats
• 3.1 grams

Method:

• Start by preheating the oven to 200 degrees Celsius. Line the baking sheet with parchment paper to place the butternut squash on the pan.
• Drizzle it with olive oil to lightly coat the squash and sprinkle it with salt and pepper.
• Let it roast for about an hour and then keep aside to cool.
• On the stove, place a pot and add in the olive oil to simmer. Then add in chopped onion and salt.
• Let it cook until the onion has softened and add the garlic and cook for about 1 minute.
• Then transfer them to a blender when they turn warm a bit to blend.
• Then add in the butternut squash flesh in the blender with nutmeg and black pepper.
• Blend to make a creamy consistency.
• Add in the broth and blend well. Salt and pepper as per taste can be adjusted.
• Serve in bowls and garnish with coriander leaves.

Over to you:
This delicious and filling soup cannot be missed as it has the creaminess and goodness of butternut squash.