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.


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



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