Butternut Squash Soup

A stunning simple soup to make, full of flavour, freezes well and is a great source of fibre, vitamins & minerals. 
Butternut squash is in season in the Autumn in the UK 



You will need...
Large saucepan with a lid
Hand blender
Baking tray
1 Butternut squash
1 large onion, finely diced
2 gloves of garlic, skin on
1.2 litres hot chicken or vegetable stock
1 tbsp butter
2 tbsp olive oil
1/2 lime
Freshly snipped chives to serve
To make
Serves 4
  1. Preheat the oven to 200/180(fan) Gas 6
  2. Cut the butternut squash in half, remove the seeds then cut into quarters
  3. Slash the squash with a sharp knife, drizzle with olive oil, season well & place in the baking tray with the garlic
  4. Roast for 1 hour
  5. Melt the butter & oil in the saucepan, add the finely diced onions, season well & cook on low for 25 minutes, stirring occasionally 
  6. Once the squash is cooked (should be very easy to remove the flesh from the skin) use a fork to hold the skin and a spoon to scrape the flesh into the pan with the onions
  7. Squeeze the garlic out of its skin and put in the onion pan, add the hot stock
  8. Bring to the boil for 5 minutes and remove from the heat
  9. Blend until very fine and there are no lumps, season to taste
  10. Simmer for 5 minutes, squeeze the lime, simmer again for 5 minutes
  11. Serve into the bowls with freshly snipped chives and lots of black pepper

Nutritional Info
Per Serving
167 kcal | 6.9g fat | 1g saturates | 19.6g carbs | 11.2g sugars | 7.2g fibre | 2.7g protein | 1.1g salt 
LOW CAL | LOW FAT | LOW SATS | FIBRE | PROTEIN | LOW SALT | VITAMIN A | VITAMIN D | VITAMIN E | VITAMIN K | CAROTENE | POTASSIUM | CHLORIDE | CALCIUM


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