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Roasted Butternut Squash Soup

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Total time: 1 hour

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Serves 4

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5.7 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


1 kg - Butternut squash, raw, halved and seeds removed

1 tb - Olive oil

¼ cup - Shallots, raw, chopped

1 dash - Salt

4 cloves - Garlic, raw, minced

1 tsp - Maple syrup

⅛ tsp - Nutmeg, ground

¼ tsp - Black pepper

3 cups - Vegetable broth

1 tb - Butter, unsalted


Oven, Baking sheet, Parchment paper, Pan, Blender, Chopping board, Knife


1. Preheat the oven to 220 degrees Celsius. Line a baking sheet with the parchment paper.

2. Place the butternut squash on the baking sheet. Rub ½ tablespoon of olive oil over the inside of the squash and sprinkle it with salt and ⅛ teaspoon of black pepper. Turn the squash face down and roast until it is tender and completely cooked for about 50 minutes. Set the squash aside.

3. In a pan, heat ½ tablespoon olive oil over medium heat. Add the chopped shallots. Sauté for 3 to 4 minutes until the shallots turn golden on the edges.

4. Add the garlic and sauté for 1 minute. Transfer the mixture into the blender.

5. Add the roasted butternut squash to the blender. Mix in the maple syrup, nutmeg and ⅛ teaspoon of ground black pepper to the blender. Pour in the vegetable broth in gradual additions. Blend until the soup becomes smooth.

6. Add the butter to the blender and blend well.

7. Pour the soup into a pot and bring it to boil over the stove. Remove from the heat and ladle it into serving bowls. Serve it immediately with an optional sprinkle of black pepper.


1 serving = about 365g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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