Honey Roasted Butternut Squash Soup







A recipe allowed in a / diet.

Nothing beats a nice warming soup served in the right moment. And this honey roasted butternut squash soup is really delicious! Roasting the squash into the oven with a nice drizzle of honey on top gives it a smooth and sweet flavor. Also, this soup is flavored with garlic, butter, nutmeg, and sage.

Nutritional Chart

Calories: 401 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 12 g
  • 6 g
  • 83 g

Ingredients Needed for Honey Roasted Butternut Squash Soup

10 ounces of butternut squash, diced
2 tablespoons of honey
1 tablespoon butter
2 onions, chopped
4 garlic cloves
2 carrots, thinly sliced
2 cups of vegetable stock
½ teaspoon nutmeg
1 teaspoon paprika
1 cup sweet corn
sour cream (optional)
fresh parsley (optional)

How to Make Honey Roasted Butternut Squash Soup

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Add the diced squash in a baking dish. Drizzle the honey over it.
  3. Slide the tray into the oven for the next 15 minutes.
  4. Next, heat a saucepan over medium heat. Add the butter and melt it.
  5. Add the onion, garlic, and carrot.
  6. Pour the vegetable stock and season with salt, pepper, nutmeg, paprika, and sage.
  7. Give it a good stir and cover it with a lid. Simmer for 20 minutes.
  8. Add the sweet corn and roasted squash. Keep it on heat for 2-3 minutes.
  9. Move the liquid into the blender and blend everything until smooth.
  10. Optionally, you can serve the dish with sour cream and chopped parsley.

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