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Butternut Squash Soup with Parsley Purée

An autumnal roasted butternut squash soup rich with Parmesan and a fresh parsley purée, served with crusty bread.

VegetarianHealthyDinnerAutumnalRoasted
Estimated Nutrition
Calories
259
kcal / serving
1554 kcal total
Carbs
22g
per serving
132 g total
Fat
5g
per serving
30 g total
Protein
5g
per serving
30 g total
Cook Time
60
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
30
g
Parmesan
finely grated
Fruits
1
ml
Lemon Juice
to taste
Liquids
2
l
Vegetable Stock
hot
NutsSeeds
4
clove
Garlic
whole and unpeeled
2
clove
Garlic
finely chopped
2
sprig
Thyme
fresh
1
1
Salt
to taste
1
1
Black Pepper
freshly ground
14
g
Sage
1 tablespoon freshly chopped
1
bunch
Flat leaf Parsley
roughly chopped
1
clove
Garlic
crushed
OilsFats
42
ml
Olive Oil
3 tablespoons total
100
ml
Extra Virgin Olive Oil
for purée
Vegetables
1.8
kg
Butternut Squash
cut into 7cm wedges
2
piece
Onion
finely chopped
2
piece
Carrot
finely sliced
2
stalk
Celery
finely sliced

Method

1
2
3
4
5
6
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8
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10
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