- Butternut Squash Soup.jpg (109.82 KiB) Viewed 775 times
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 4 persons
This meal, if served as four portions, provides 190 cals, 6g fat (of which 1g saturates), 17g sugar and 0.3g salt per portion.
Ingredients
- 2 tbsp olive oil
- 1 medium butternut squash, de-seeded and chopped
- 2 large carrots, peeled and roughly chopped
- 1 stick of celery, roughly chopped
- 1 large onion, finely diced
- ½ mild chilli, finely diced (optional)
- 570ml (1 pt) vegetable stock
- 3 sprigs fresh rosemary
- Salt and pepper
- Chopped parsley (optional)
Method
1. On a medium heat add oil in a pan, add the vegetables, coat in the oil, then put the lid on and allow to sweat for 5 minutes.
2. Add chilli (if using).
3. Add the vegetable stock and rosemary, and simmer for about 30 minutes.
4. Remove the cooked rosemary sprigs. Using a blender or food processor, blend the soap until smooth.
5. If the soup is too thick, add a bit of water or milk for a creamy texture.
6. Season with salt and pepper, and sprinkle on parsley (if using).
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