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Recipe detail
ROASTED BUTTERNUT SQUASH HERB SOUP
Prep
15 Mins
Cook
30 Mins
Serves
4
Macros per serving
Calories
228
Protein
4g
Carbs
44g
Fat
4g
Instructions
4 steps
- 1Roast the Vegetables: Preheat oven to 400°F. Toss squash, onions, and garlic with olive oil, salt, and pepper. Roast for 25–30 minutes until soft and caramelized.
- 2Simmer: Add roasted vegetables to a large pot with vegetable stock, ginger paste, smoked paprika, cinnamon, onion powder, sage, rosemary, and parsley. Simmer for 10 minutes.
- 3Blend: Transfer to a blender or use an immersion blender. Blend until silky smooth.
- 4Adjust: Taste and adjust seasoning as needed before serving. 3 lbs (1360g) butternut squash, peeled and cubed 2 small yellow onions (160g), diced 4 cloves garlic 1 tbsp ginger paste 1 tbsp (15g) olive oil 4 cups (960ml) vegetable stock 1 tsp smoked paprika 1 tsp cinnamon 1 tsp onion powder 1 tsp salt (or to taste) ½ tsp black pepper 1 tbsp dried sage 1 tbsp dried rosemary 1 tbsp fresh chopped parsley (or 1 tsp dried)