Spiced Roasted Squash Soup
It's October! And what better way to head into this month than with a piping hot bowl of this Spiced Roasted Squash Soup. A rich and delicious soup with a kick of heat. Hello October!
Servings: 4 servings
Calories: 340kcal
Ingredients
- 1 Butternut squash apprx 2lb/1kg, peeled and chopped into cubes
- 1 onion medium, chopped
- 4 Garlic cloves crushed
- 2 1/2 Cups vegetable stock
- 1/2 Cup white wine
- 1/2 Cup cream plus 2 tablespoons for garnish
- 1 Teaspoon salt
- black pepper
- 2 Tablespoons olive oil divided
- 3 dried chilies Small , finely chopped
- 3 Tablespoons pumpkin seeds
- 2 Bay leaves
Instructions
- Preheat oven to 375 degrees F.
- Put the squash on a large roasting tray. Season with salt, pepper and drizzle over 1 tablespoon of the olive oil. Roast for about 45 minutes or until the squash is soft.
- Meanwhile in a large pot over high heat add the remaining tablespoon of olive oil, garlic, chilies (if using), bay leaves and onions. Cook for about 5 to 8 minutes stirring constantly so it does not stick and burn. Reduce heat to medium and add a splash of the wine. Continue this method until all the wine has absorbed and the onions have caramelized. This will take about 10 - 15 minutes. Then add the stock, reduce heat to low and cover.
- Remove squash from oven and add to the pot. Give it a good stir and turn off heat.
- Remove from heat, and blend soup until smooth.
- Add cream and stir well to combine.
- Garnish with extra cream, pumpkin seeds, parsley and black pepper. Serve hot.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Spiced Roasted Squash Soup
Amount Per Serving (1 bowl of soup)
Calories 340
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 41mg14%
Sodium 1192mg52%
Potassium 816mg23%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 7g8%
Protein 5g10%
Vitamin A 20781IU416%
Vitamin C 42mg51%
Calcium 127mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.