Roasted Butternut Squash Soup  LoadingAdd to Favourites list

Green List 30 min 4 servings


150 Kcal
5g Fat
23g Carbs
18g Net Carbs
8g Sugars
7g Protein


  • 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. Preheat your oven at 410 F/ 210 C (fan oven).
  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.

Storage Tips

It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.

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