Go Back
+ servings
Fuss Free Flavours

Find more recipes at fussfreeflavours.com

Close up of yellow roasted butternut squash soup in a blue bowl.
5 from 11 votes

Roasted Butternut Squash Soup

A delicious roasted butternut squash soup with a hint of spice. Roasting brings out the best in these delicious sweet vegetables.
Servings: 6 people
Prep Time15 mins
Cook Time45 mins

Ingredients

  • 1 butternut squash - 500g
  • 2 carrots - 170g
  • 1 onion - 150g
  • garlic
  • celery
  • 2 tbsp olive oil
  • 2 tsp ras el hanout - or other spice blend as you prefer
  • 600 ml stock - vegetable or chicken
  • salt & pepper

To serve

  • fresh herbs - chopped
  • drizzle cream, or hemp or flax oil - or a knob of butter

Instructions

  • Heat oven to 200°C / 400°F / Gas Mark 6. Peel and chop the butternut squash into small cubes (about 1.5 cm / ½").
  • Add the squash to a roasting dish with a good pinch of salt, the olive oil and the spice. Stir together to make sure the squash is well coated with the oil and spices.
  • Roast for 15 minutes. Then remove the dish from the oven and shake or stir well. Return to the oven and cook for a further 15–25 minutes, until soft and starting to brown at the edges.
  • Peel the carrots, onion and garlic and roughly chop. Cut the celery into chunks. 
  • Fry the chopped carrot, onion, garlic and celery over a medium heat until the onion is translucent.
  • Transfer the vegetables to a saucepan and add the roasted squash (reserving some to garnish). Then pour over the stock and bring to a gentle simmer until the carrots are soft. 
  • Blitz the soup with a stick or immersion blender or puree in a blender or food processor. Taste and adjust seasoning as required.
  • For a rich and creamy soup, add a knob of butter. A squeeze of lemon juice will lift and brighten the flavours.

Notes

 
  • You can swap the spices around to suit your taste. I have used a North African spice blend but Middle Eastern or Indian blends would work well too, so choose something you like.   
  • This soup freezes well so make extra. Just allow it to cool and pack it into plastic pots. Defrost and reheat in microwave or on the stove top.
  • I like soup garnished. Top yours with seeds, a few cubes of the roasted vegetables, chopped fresh herbs, plain yoghurt – whatever you like.  
Nutritional Information 
  • This recipe is 6 Weight Watchers Smart Points per portion 
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 126kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 437mg | Potassium: 523mg | Fiber: 5g | Sugar: 9g | Vitamin A: 5796IU | Vitamin C: 30mg | Calcium: 79mg | Iron: 1mg