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Roasted Butternut Soup Recipe

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Roasted Butternut Soup Recipe
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Ingredients

  • 15mls pumpkin seed oil
  • 1 onion, roughly chopped
  • 3 celery ribs, sliced
  • 1 large carrot, sliced
  • 5cm root ginger, peeled and sliced
  • 5 sprigs thyme
  • 1 cinnamon quill
  • 5 cloves garlic, lightly crushed
  • 500mls vegetable stock
  • for the butternut
  • 1 large butternut, peeled and cubed – reserve the pips for the soup base
  • 15mls olive oil
  • 10mls ground cumin
  • for the roasted pumpkin seeds
  • 40g dried pumpkin seeds
  • for the soup
  • salt and freshly ground black pepper to season

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 866g
Calories 618  
Calories from Fat 385 62%
Total Fat 43.24g 54%
Saturated Fat 7.1g 28%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2147mg 89%
Potassium 1294mg 37%
Total Carbs 47.76g 13%
Dietary Fiber 14.5g 48%
Sugars 14.57g 10%
Protein 21.64g 35%
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