Roasted Butternut Squash Soup

30 min 4 servings


150 Kcal
4.7g Fat
22.5g Carbs
17.9g Net Carbs
8.3g Sugars
6.6g Protein

I love soups. They are healthy and great for adults and kids. I give my children a bowl of soup as a starter for tea. It is an easy way to make them eat vegetables. I really enjoy them myself as cooked vegetables are easy to digest and better for the evening. Indeed, no raw after four!

So this soup is traditionally more of an autumn dish but I have it all year round as it is delicious and comforting. Cumin has powerful anti-bloating properties so if you do like this spice, do add it to omelets, guacamole, soups, etc!


  • 1 butternut squash
  • 3 courgettes / zucchinis
  • 1 large red onion
  • 1 leek
  • 2 cloves of garlic
  • chicken or vegetable stock or water + 1 chicken or vegetable stock cube (I like to use the organic Kallo stock pot)
  • olive oil
  • salt and pepper
  • cumin


  1. Start your oven at 210 degrees
  2. Cut the butternut squash in two, do not peel it but remove the seeds. Slice the zucchini.
  3. In a roasting dish, baste the zucchini in a little bit of olive oil and put the butternut squash on top. Roast until the squash is soft.
  4. Slice the onions, garlic, and leek. In a pan on medium heat, start cooking them together until they become light brown and caramelize.
  5. When the squash is cooked, take it out of the oven and let it cool for 10 minutes. Scoop it out with a spoon into the pot. Add the roasted zucchini too.
  6. Cover with stock and let it simmer for at least one hour on low heat. Add salt, pepper, and cumin to taste. Let it cool down and blend.
  7. A great tip for soups is to let the vegetables simmer for as long as you can. The longer you leave them, the tastier the soup is. I sometimes leave mine for a couple of hours and the result is amazing.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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