Roasted butternut squash soup
BY:
Pip
PUBLISHED:
UPDATED:
A hassle-free butternut squash that is rich and tasty
10 mins
45 mins
301 kcals
serves 6
ROASTED BUTTERNUT SQUASH SOUP
There’s just something so cosy about eating butternut squash soup! It feels like the perfect Autumn/Winter lunch. I love soup but sometimes find it a bit of a faff to make, which is why I have recently started making tray bake soups (such as this traybake tomato and basil soup)– throw everything together and roast it and you get a lovely rich flavour, but no pre-frying or standing over the hob!
The potato added to this one gives it a creaminess without adding cream, and it’s lovely without the chilli if you aren’t a fan of spice. Cheese on toast makes the PERFECT accompaniment to this if you feel like a treat!
Roasted butternut squash soup
Servings: 6
A hassle-free butternut squash that is rich and tastySyn-free
Print Recipe
Ingredients
- 1 medium butternut squash skin cut away, deseeded and cubed (or frozen-pre-prepared!)
- 2 small red onions diced
- 2 stalks celery chopped
- 3 cloves garlic peeled
- 1 large potato peeled and roughly chopped
- 2 carrots peeled and roughly chopped
- 1 tsp caraway seeds
- 1 tsp chilli flakes
- 1 litre vegetable stock
- Salt and pepper
- Low calorie cooking spray
Instructions
- Pre-heat oven to 180c
- Pop all of the prepared veg into a deep baking tray, pour over the vegetable stock, sprinkle over the caraway and chilli. Spray all over with cooking spray and oven bake for 45 minutes.
- Check all the veg are tender, season with salt and pepper and whizz up with a hand blender, or in a food processor
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