butternut squash stew, butternut squash soup, pumpkin soup
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5 from 1 vote

Clear Roasted Butternut Squash Soup

Roasted butternut squash in a mildly seasoned broth with onions and tomatoes, this clear butternut squash soup is perfect for a night when you just want to tuck and sleep in. I love the flavors and textures of this clear soup as all ingredients perfectly balance each other.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Continental
Keyword: butternut squash recipe, pumpkin recipe
Servings: 4
Calories: 199kcal

Ingredients

  • 300 g butternut squash , peeled and chopped into bite-size pieces
  • 6-7 cloves garlic , chopped
  • 1 onion , chopped
  • 2 tomatoes , chopped
  • 1 green chilly , chopped
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 3 cups vegetable stock
  • Salt , to taste
  • 4 tbsp Olive oil

Instructions

  • Preheat oven to 220ºC. Put the butternut squash pieces in an ovenproof dish. Add the chopped garlic and dried thyme and rosemary. Drizzle 1 tbsp olive oil. Mix well and roast in oven for 15 mins.
    roasted butternut squash stew
  • Heat the remaining 3 tbsp oil in a deep pot. Add the onions and green chilly. Sauté for 5 mins till the onion becomes soft. Add the chopped tomatoes and cook for another 5 minutes.
  • Add the roasted butternut squash and garlic along with all the juices into the pot. Top with the stock. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes. If you want to make a soup, use a stick blender to blend the stew into a thick soup. Add more water if required.
  • Add the roasted butternut squash and garlic along with all the juices into the pot. Top with the stock. Mix well and bring to a boil. Reduce heat and simmer for 5 minutes. If you want to make a soup, use a stick blender to blend the stew into a thick soup. Add more water if required.
  • Ladle into soup bowls and serve hot.

Nutrition

Calories: 199kcal | Carbohydrates: 18.3g | Protein: 2.7g | Fat: 14.3g | Fiber: 3.8g | Sugar: 6.8g