By Tracy Spencer
Anything from butternut squash, pumpkin and anything in-between can be used to make this lovely warming soup. Add a little honey over the roasting veg as a treat. Or a sprinkle of paprika for warmth.
Top tip - use frozen squash when out of season, or cut a fresh butternut squash in half, brush lightly with oil, and bake flesh side down - this is much easier than peeling and chopping!
If you’ve used pumpkin you can also roast the seeds- toss in a little oil and sprinkle with cinnamon, then roast at 140 for 30 mins. Yummy as they are or with a drizzle of honey.
Ingredients
(Serves 4)
Prep time: 10 mins
Cook time: 45 mins
500g squash
1 medium red onion, sliced
3 medium carrots, chopped
1 apple, cut into quarters
1 tbsp olive oil
4 cloves, whole
250ml vegetable stock
Method
1. Place all the chopped veggies in an ovenproof dish.
2. Coat well with the oil and roast at 170 degrees until soft - around 25-30 mins.
3. Add the stock to the dish, season to taste and continue to cook for another 10-15 mins.
4. Allow to cool a little before blending. For added creaminess you could add a little milk when blending or a dollop of yoghurt when serving - enjoy!
Calories per serving: 142
Carbohydrates: 24.6g
Fat : 3.7g
Protein: 2.3g
