Italian Herb And Roasted Butternut Squash Soup (Vegan, GF and DF)


This soup is so rich and satisfying.  Simple to make an perfect to share at home or in a thermos.

Serves 4

Macros per serving:

Calories 123, Protein 1.5g, Carbs 13.25g, Fiber 1.25g and Fat 7g


  • 1 Whole Butternut Squash
  • 2 Tbsp Coconut Oil
  • 3 Cloves Of Garlic
  • 125g White Onion
  • 2 Tsp Dried Italian Herb Seasoning
  • 2 Tsp Dried Oregano
  • 1 Vegetable Stock Pot
  • 750 ml Boiling Water

You will need:

  • Pre Heated Oven 180C
  • Baking Tray
  • Sharp Knife x 2
  • Vegetable Chopping Board
  • Large Bowl
  • Large Saucepan
  • Spatula
  • Scales / Measuring Jug / Measuring Spoons
  • Hand Held Blender
  • Prick your butternut Squash all over with a sharp knife

    Roast at 180C for 1 hour

  • After your squash has cooked, peel and chop your onions and garlic

  • Melt oil in saucepan then add your onions and garlic.

    Cook over a medium heat for 5 mins

  • Cut your butternut squash in half and scoop out 400g of the squash minus the seeds

  • Add this to saucepan and cook for another 5 minutes

  • Add your oregano and italian herb seasoning and cook for another 2 minutes

  • Put your 750ml boiling water in a jug and add stock pot.  Stir well

    Then add to pan and bring to boil

  • Using a hand held blender blitz until soup is smooth

  • Enjoy


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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