Roast Butternut Squash & Turmeric Soup by Rosie  | Mealz

Roast Butternut Squash & Turmeric Soup

1 Servings

15 min Prep, 1 h 30 min Cook


Allergy Friendly


Views: 714


Cooking Stages

    • Pre heat the oven to 190c, place your whole butternut squash on a baking tray in 1 inch of water.

    • Roast for 1- 1 1/2 hours or until soft enough to easily put a knife through. Once it’s cooked take it out of the oven, slice it in half and scoop out the soft butternut squash.

    • In a saucepan heat 2 teaspoons of coconut oil/ olive oil, add diced onions and on a medium heat simmer until they are soft. Add the finely chopped garlic and turmeric, stir continuously for 1 minute so it doesn’t burn.

    • Then add the butternut squash and chicken stock and let simmer for about 10 minutes. Pop it all in a blender and TA DAA smooth butternut squash and turmeric soup!

Nutrition Facts

Serving Size 461 g

Amount Per Serving
Calories 426 cals21%
% Daily Value*
Kilojoules 1783 kJ21%
Fat 27.8 g43%
Sodium 23 mg1%
Carbohydrate 43.7 g15%
Protein 6.5 g13%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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