Appetizers / Soups / Salads

Roast Butternut Squash Soup is for Lunch.

Roast Butternut Squash Soup takes 5 minutes to prepare.

Roast Butternut Squash Soup takes 80 minutes to cook.

Roast Butternut Squash Soup makes 8 servings.

The ingredients for Roast Butternut Squash Soup are:

Butternut squash - 1 whole
Salt 1 tsp
Black Pepper 1 tsp
1 litre of water
1 tbsp olive oil
1 vegetable stock cube

Here is how you make Roast Butternut Squash Soup:

Slice the butter nut squash in half scoop out the seeds, put on a baking tray, sprinklle 1/2 tbsp oil on both sides sprinkle on the salt and pepper and put in oven at 180 Degrees C for 60 minutes or until soft. Leave to cool slightly then scoop the flesh out of the skin, discard the skin.Put the flesh in a saucepan put in 1 litre of water and a vegetable stock cube whizz altogether with a hand blender and then bring to the boil and simmer for 20 minutes.Serve with some parmesan shavings for extra taste!Number of Servings: 8Recipe submitted by SparkPeople user CHEEKYBIRD.

The nutritional information for Roast Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 28.9

• Total Fat: 1.9 g
• Cholesterol: 0.5 mg
• Sodium: 310.8 mg
• Total Carbs: 2.9 g
• Dietary Fiber: 0.8 g
• Protein: 0.5 g

The dietary needs meet for Roast Butternut Squash Soup is Vegetarian