Roasted Butternut Squash Soup With Toasted Seeds

Name: Roasted Butternut Squash Soup With Toasted Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs butternut squash; 1 tablespoon olive oil; 2 teaspoons cinnamon sugar (half cinnamon, half sugar); salt and pepper; 3 cups water; 1 bay leaf; 1 tablespoon brown sugar, packed; 1 teaspoon cinnamon; 1 teaspoon nutmeg; ¼ teaspoon salt; ⅛ teaspoon ginger; ⅛ teaspoon white pepper; ⅛ teaspoon ground sage

Servings: persons

3 lbs butternut squash
1 tablespoon olive oil
2 teaspoons cinnamon sugar (half cinnamon, half sugar)
salt and pepper
3 cups water
1 bay leaf
1 tablespoon brown sugar, packed
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon salt
⅛ teaspoon ginger
⅛ teaspoon white pepper
⅛ teaspoon ground sage

1
["Prehat oven to 350F.", "Cut butternut squash in half, lengthwise.", "Remove seeds and set aside.", "Rub each squash half with 1 teaspoon oil and sprinkle with cinammon sugar.", "Place flesh side down on a pan lined with tin foil.", "Roast for about 1 hour, or until tender.", "You will know that it is done when you can easily put a fork through the flesh.", "Let cool.", "Meanwhile, pick seeds out of the ""guts"" of the squash and place in a small frying pan.", "Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper.", "Watch closely and toast over medium heat, until lightly browned.", "Set aside.", "When squash is cool enough to handle, scoop out flesh and place in a food processor, fitted with a blade attachment.", "Add water and blend until smooth.", "Pour puree in a large saucepan and add bay leaf and other seasonings.", "Let simmer for a couple of minutes, turn to low and let flavours meld for 10-15 minutes.", "Salt and pepper to taste.", "Remove bay leaf.", "Serve soup in bowls and garnish with toasted seeds."]

2496

kcal

Calories

279

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 lbs butternut squash, 1 tablespoon olive oil, 2 teaspoons cinnamon sugar (half cinnamon, half sugar), salt and pepper, and more.

Yes, Roasted Butternut Squash Soup With Toasted Seeds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!