Recipe detail

Vegetables Roasted butternut squash soup

5. 1. 2026

Author: Chloé Lasseron

Company: Retigo

Food category: Vegetables

Cuisine: Other

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Program steps

  • Preheating:
  • 220 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:30 hh:mm
probe icon 220 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
butternut squash 1.5 kg
onion 1 pcs
garlic cloves, finely chopped 3 pcs
vegetable broth 700 ml

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 213.8 kJ
Carbohydrate 45 g
Fat 0.4 g
Protein 3.8 g
Water 0 g

Directions

Trim the ends of the pumpkin to stabilize it. Cut it in half lengthwise with a sharp knife. Using a spoon, remove the seeds and fibers. Place the two pumpkin halves cut-side up on a baking sheet lined with parchment paper. Lightly brush with olive oil and season with salt and pepper. Turn the pieces over cut-side down.

Using a sharp knife, cut off the top of each garlic head (about 5 mm) to expose the cloves.


Arrange the garlic heads cut-side up in the dish.

Bake for a total of 60 minutes.


After 30 minutes, cut an onion in half, brush it with oil, and place it on the baking sheet cut-side down. Continue cooking with the onion for the remaining 30 minutes.

Once out of the oven, let the squash cool slightly before scooping out the flesh with a spoon.


Blend until smooth and creamy.