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Tracy's Squash Soup

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.


(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


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

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