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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.

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

  

Annemarie Aburrow

Annemarie graduated from the University of Southampton in 2003 with a first class honours in Physiology with Nutrition. She went on to study a Postgraduate Diploma in Dietetics at Cardiff Metropolitan University, leading to registration as a Dietitian. Between 2005 and 2013, Annemarie worked for the NHS in a wide variety of clinical and community roles. More recently, she has specialised in health promotion and prescribing support. She has particular experience in obesity management (both adults and children), diabetes, nutrition for the under 5s and nutritional supplement prescribing. In 2013, Annemarie left the NHS to set up her private practice 'Expert Dietitian'. She now works as a freelance Dietitian, offering private consultations in Hampshire, telephone and Skype appointments, corporate nutrition consultancy and bespoke training. She has a growing portfolio of project work, including working with her local council to provide nutrition training and expertise to Early Years settings, article writing, work with schools and running training/workshops. Annemarie is a member of the British Dietetic Association (BDA) and is registered with the Health and Care Professions Council (HCPC).

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