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