Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Servings: 2


  • 900 g Butternut Squash, cubed (1 medium squash)
  • 1/2 g Avocado Oil
  • 1 tsp Black Pepper
  • 1/4 tsp Salt
  • 1 tsp Garlic Powder
  • 3 Cloves Garlic
  • 2 tsp Reduced Sodium Chicken Stock Base
  • 2 cups Hot Water
  • 2 oz Non-Fat Greek Yogurt (1/4 cup)
  • 20 g Pumpkin Seeds (about 1/4 cup)
  • 1 tbsp Fresh Parsley


  1. Pre-Heat oven to 400 degrees.
  2. Line a baking sheet with parchment paper or tin foil.
  3. Peel squash, cut in half and remove all seeds. Then cut into 1/4 inch cubes.
  4. Place cubed squash into a large bowl, drizzle with oil, season with salt, pepper, and garlic powder. Toss until evenly seasoned and coated.
  5. Spread seasoned butternut squash onto baking sheet into an even layer. Add whole garlic cloves to the pan.
  6. Bake for 25 -30 minutes, until fork tender and lightly golden brown.
  7. Transfer hot butternut squash to a blender or food processor. Add chicken stock base and hot water, then blend for 1 minute or until you have a smooth creamy consistency.
  8. Pour butternut squash into serving bowls.
  9. Spoon yogurt into a zip lock bag, cut the tip off one of the corners of the bag and squeeze yogurt on top of the soup creating a fun swirl pattern.
  10. Sprinkle with pumpkin seeds and parsley.

Kcals: 334 / 11.9g P / 64.6g C / 6g F

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