Blog

rich emollient used in the management of eczema, psoriasis and other dry skin conditions.

18Aug

I love a good soup. I usually make mine the traditional way – sweat the veggies in a little butter, then add stock. However today I had a little more time so decided to roast my veggies instead. It was delicious. I used chicken stock cubes, but I would recommend making your own stock if you have the time or inclination, and don’t mind handling your bones after a roast. Here is my simple and easy recipe for a delicious roasted butternut squash soup…

Ingredients

  • 1 onion
  • 1 large red pepper
  • 1 clove garlic
  • 400g of butternut squash (uncooked weight after peeling)
  • 1 1/2 tablespoons olive oil
  • 600ml (1 pint) stock
  • 1 tablespoon double cream (optional)

Method

  1. Chop pepper and onion into large chunks
  2. Chop butternut squash into cubes
  3. Place pepper, onion, butternut squash and garlic clove into an ovenproof dish, and drizzle over a little olive oil
  4. Roast in pre-heated oven for 40 minutes at 180 degrees Celsius (gas mark 4)
  5. Add roasted veggies to the stock and blend
  6. Stir in cream (optional)

Nutritional Information

This batch makes 4 adult portions, with each portion containing only 78kcal (or 128kcal with the addition of the cream) and 4g protein.

2014-08-18_15.16.36

The post Roasted Butternut Squash Soup appeared first on Expert Dietitian.

  

Add a comment

Your email address will not be published. Required fields are marked *